Description

Ingredients

• For the sponge base
• 🥚 4 eggs egg Original: 🥚 4 eggs
• 🍬 4 tbsp sugar Original: 🍬 4 tbsp sugar
• 🌾 4 tbsp flour gluten Original: 🌾 4 tbsp flour
• 🧁 1 tsp baking powder Original: 🧁 1 tsp baking powder
• 🧂 Pinch of salt Original: 🧂 Pinch of salt
• For the meringue
• 🥚 6 egg whites egg Original: 🥚 6 egg whites
• 🍬 300g sugar Original: 🍬 300g sugar
• 💧 100ml water Original: 💧 100ml water
• 🍋 1 tsp lemon juice or a pinch of citric acid Original: 🍋 1 tsp lemon juice or a pinch of citric acid
• 🧂 Pinch of salt Original: 🧂 Pinch of salt

Preparation

• Preparation:
• Sponge base: Preheat oven to 180°C (350°F). Separate eggs. Beat egg whites with salt until stiff, then add sugar gradually. Add yolks one by one, then gently fold in flour and baking powder. Pour into a greased rectangular pan (around 25×35 cm). Bake 10–12 minutes. Let cool.
• Meringue: In a saucepan, boil sugar and water for 7–8 minutes until slightly thick (not caramelized). In a clean bowl, beat egg whites with lemon juice and salt until stiff. While still beating, slowly pour in the hot syrup in a thin stream. Continue beating for 10 more minutes until glossy and voluminous.
• Assembling: Spread meringue over the cooled sponge. Smooth the top. Let rest for at least 2–3 hours at room temperature, or lightly chill. Cut into squares with a sharp, wet knife.

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