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Pionono and Meringues Chantilly

estimates and estimates, as we are with complex preparations, we go with a cake that is delicious, the Russian Imperial .

This cake has a base plate piononos and merengue, united, pastry cream, chocolate sauce, whipped cream and Italian meringue.
As you can see are 6 recipes assembly and include all in a single publication would make it in forever. For this reason the process will divide the Russian Imperial in 3 publications:

Piononos and Meringues - Pionono, grilled Italian meringue and merengue.
creams - cream pastry, butter cream and whipped cream
Russian Imperial - Armed.

addition, it allows that if you want to prepare, for example, a Brazo Gitano just returned to Pionono recipe.
We are on the first part:

1 - Iron Merengue
Ingredients:

egg whites 250 ml.
750 g sugar.

need:
baking plate 32 cm. x 40 cm.
butter paper
to decorate Manga
Nozzle No. 13

Preparation:
Line the baking sheet with parchment paper.

Beat the egg whites to the prescribed amount of clear, the mixer must have a capacity of 4 liters.

clearly Add sugar and keep whisking for about 15 seconds more.

Remove from the mixer, fill a sleeve and distribute the meringue over the plate.

excuse the lack of pictures, but it makes me perform the preparation and shooting at the same time, the rest of merengue place it in another tray or we set up meringues.

We took the oven at a temperature not exceeding 60 ° C for about 6 hours , the idea is that the meringue is dry. This is probably the hardest part of maintaining a temperature so low for so long, an alternative is to open the oven door, other then turn off heat.
Result:

2 - Pionono
Ingredients:

Clear 7 units
7 tablespoons sugar
buds 7 units
7 tablespoons self-rising flour
vanilla extract 1 / 2 tablespoon

Preparation:
Grease and flour a 32 cm plate. x 40 cm. and a 32 cm. x 20 cm., photography see two identical plates, only one of them use it halfway.

Separate the yolks and place whites in a mixer, the idea of \u200b\u200bthis picture is to show the g ceramic Allina so Monona, which has the yolks. :)

Beat the egg whites should be very well staged.

Add yolks one at a time, while still beating, add vanilla essence.

preparation Remove from mixer and sift the flour, little by little, mixing with stirring motion, without stirring.

Having preparation in the molds, leaving a height of 1 / 2 cm. about mass.

Carry oven hot (240 ° C) for about 7 to 10 minutes, this time depends on the oven. Pionono surface should be lightly browned. They can give you less height, more flexible pionono out, then take care of the time, 5 minutes is sufficient.
Result:

more Iron Pionono Merengue:

3 - Merengue Italiano
Ingredients:

Clear 150 ml.
300 g sugar.
Lemon to taste.

Procedure:
Beat the egg whites should be well mounted.

While still beating the egg whites, place sugar in a saucepan with little water and bring to high heat.

When the syrup begins to make a thick consistency ( hard ball point), the step prior to caramel, remove from heat and pour into the blender. The latter never failed to beat the whites.

The mixer bowl is now hot syrup, add the juice of half a lemon (or less, depends on individual taste) and let it continue beating until cool. About 15 minutes ..

Once cold, remove them.

This photograph is a testament to the quality of merengue :)
Result:

This publication is dedicated to my new virtual friend Thotila photographer cemeteries and lightning (when leaving the lightning), a descendant of Tucuman and rapporteur of experiences.

Well, as I said before, now we are on the creams, which will publish tomorrow.
Greetings and thanks for the comments.