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If you have always wanted to enjoy a lemon cake with homemade meringue but you do not feel like all the mess involved in preparing the dough, at Amercook we share with you a method of preparing this dessert that is much more comfortable and light. Don't miss the recipe, bring out your sweeter and more acidic side and get to work!
Chop the cookies by knife. Toast the almonds in a skillet to dry. Add them to the cookies and put them in the bottom of some transparent glasses.
Soak the gelatin sheets in cold water.
In a saucepan pour the lemon juice, sugar and eggs. Cook without stopping stirring until the spoon is clear. Remove from the heat and add the white chocolate in pieces. Let it melt, mix and incorporate the drained gelatin. Beat so that no lumps remain. Divide this cream between the 4 glasses and refrigerate.
Whip the whites until stiff with a pinch of salt. When it takes consistency, add the sugar in the rain until you get a meringue firm.
Decorate the lemon cream with the meringue and burn the surface with a blowtorch