When you are told “meringue”, you think of the candy pink or apple green dry mountains that – alas! – many bakeries? It’s time to give this preparation a chance again, which is not necessarily synonymous with a sugar overdose. Thibaut Spiwack, starred Parisian chef, delivers three meringue recipes, which will also be the theme of the “Top Chef” event, broadcast on April 6, sponsored by Pierre Gagnaire.
“Meringue is an interesting product both savory and sweet, explains Thibaut Spiwack. It brings crunch, crunchiness and an interesting play on textures: it can also be soft. Unlike the other tiles, it remains light thanks to the airiness of the whipped egg white. » The proof by three.
Cuttlefish meringue millefeuille
For 4 people
Preparation: 30 minutes. Cooking: 2 hours
For the cuttlefish:
Ingredients :
- A piece of cuttlefish (1 kg)
- 10g olive oil
- 1 g fine salt
- 1 clove of garlic
- 10g lemon juice
Prepare the cuttlefish and square it with the tip of a knife. Chop the garlic. Season the cuttlefish, then add the minced garlic and snack the cuttlefish. Deglaze with lemon juice and set aside.
For the mushroom condiment:
- 400 g button mushrooms
- 200g semolina
- 20 g squid ink
- 10g Timiz pepper
Combine the button mushrooms, caster sugar, squid ink and Timiz pepper. Cook for 10 minutes at 85°C, then blend.
For the squid ink meringue:
- 300g water
- 12g powdered egg white
- 15 g squid ink
Whisk all the ingredients together with a mixer. Spread thinly using a spatula. Bake at 80°C for 1½ hours.
Assemble the plate in layers, starting with the mushroom condiment, then the meringue, then the cuttlefish. Repeat three times to create the visual of a millefeuille.
Asparagus risotto and meringue with herbs
For 4 people
Preparation: 45 minutes. Cooking: 3 hours
For the risotto:
- 12 green asparagus
- 250 g spelled
- 10g olive oil
- 50g white onion
- 50 g yellow wine
Shell the asparagus, then cut them into brunoise. Peel the onions and chop them. Sweat the onions in oil, add the spelled and brown it. Deglaze them with yellow wine and reduce them. Moisten with water several times until the spelled is fully cooked. Add the asparagus brunoise. Remove from the heat and let cook by inertia.
For the asparagus shavings:
- 4 green asparagus
- 5g olive oil
- 1 g fine salt
Shell the asparagus, make shavings with a mandolin and season them.
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