Cov khoom qab qab thiab lub teeb meringue ncuav mog qab zib, raws li txoj cai, nyiam kev ua tiav zoo rau hnub so lub rooj. Tsis tas li ntawd, nws yog yig heev thiab npaj tau yooj yim.
Whisk 7 protein siv cov khoom sib tov lossis cov hlau xuav. Cov nplai dawb dua yooj yim dua yog tias lawv txias ua ntej. Pib ntxiv 2-3 dia granulated qab zib, txuas ntxiv kom nplawm ntawm cov nplai kom lawv tsis poob tawm. Hauv tag nrho, ntxiv 65 teaspoons suab thaj. Yog tias ua kom raug, qhov tshwm sim yog lush dawb, theej tuab, homogeneous loj. Cov taub ntswg yuav tsum ua zoo rau lub corolla yam tsis poob tawm.
Preheat qhov cub rau 100-110 degrees. Ci 4 khoom qab zib los ntawm kev nthuav tawm cov qe whipped ntawm daim ntawv parchment los yog los ntawm kev muab los ntawm cov ntawv ci pastry. Hloov ntawv parchment, koj tuaj yeem siv cov ntawv tuab, roj tshuab luam ntawv ntawv. Cov ncuav yuav tsum ua ntsej muag thiab me ntsis paj yeeb. Tshem lawv thaum lub qhov cub txias tag. Txheem cov khoom qab zib tiav nrog cream, sprinkling nrog tws neeg rau. Npog sab saum toj txheej nrog chocolate icing los yog garnish nrog berries, tshiab los yog jam.
Rau cov qab zib, whisk ib lub hub ntawm cov hws khov mis nrog 400 g ntawm softened butter hauv lub tov kom txog thaum tus. Ntxiv cov roj ib me nyuam diav ib zaug.
Txhawm rau txhawm rau ua kom khov, sib tov 0.5 khob suab thaj nrog 3 diav ntawm cocoa thiab 0.25 khob ntawm cov mis sov. Ua noj tshaj li tsawg tshav kub, nplawm tas li, kom txog thaum tuab. Tshem tawm cov dej sib tov los ntawm tshav kub thiab ntxiv 25 g butter.
