The challenges :
- egg white in this country comes in EGGS, not (as in our class) in litre bottles. So we had to work out how many to crack to get 2 lots of 80 grams of white. Five, it turns out.
- what filling to use? Chocolate ganache promises good results, but surely this Caramel Buerre Sale (salted butter) can't be that hard to make?
- what heat and cooking time? Gotta adjust for the fan forced oven, and they are all a little different of course.
Everything went pretty much to plan - making Italian Merinque is a complete doddle if you have a good mixer, and a thermometer. Our almond meal is possibly more coarse than it should be - a whiz first would have helped.
The first tray got cooked for 12 minutes at exactly half way between 120 and 160 on our dial (which I hesitantly say must be 140, but it's not marked). Looked good, a little hard to get the bikkies off the tray. So we bumped up to 14 minutes, and it was perfect.
Then I started filling them. Hmm, this caramel is a bit tough, isn't it? Hope it's runny enough to be a filling.
A few minutes later - whoa, this caramel is runny, isn't it? Hope it's firm enough to be a filling.
A few minutes later - help, the tops are sliding off the bases!
Finally - well, they seem to have settled down now. Definitely need to make the filling a tad more firm. Here's a nice result.