Breton biscuit with magnolia merengue

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Bretonse biscuit met merengue van magnolia
For the biscuit:
360 grams of soft butter
300 grams of sugar
16g fleur de sel (sea salt)
8 egg yolks (use the egg white for the meringue)
500 grammes flour
8 grams baking powder

For the meringue:
400 grams of sugar
120 millilitres magnolia vinegar (see recipe)
120 grams of sugar
7 egg whites
Pinch of salt

To top it off:
Toasted walnuts or other nuts

Kitchen mixer with whisk and heat resistant mixing bowl
Pastry scraper
3 baking trays
Small saucepan
2 reusable piping bag
Pot holder
Gas burner
This is the recipe for a very comfortable dessert for real sweet tooths. The Breton biscuit provides the salty tones, which are broken up by the floral notes of the magnolia meringue. The meringue, or Italian foam, is smooth and soft. This dessert will impress your guests, because it looks beautiful. You can also make the meringue with other edible flowers and it is also delicious without them. In this case, replace the magnolia vinegar with water.


  • First make the biscuit, do that a day or two earlier, as you can only keep the meringue for one day.
  • Mix the butter and sugar in the food mixer until light and white.
  • Add the salt and the egg yolks one by one.
  • Spoon the mixture onto the work surface and rub in the flour and baking powder until well mixed.
  • Roll the dough into 2 thick rolls, with a diameter of about 6 cm.
  • Leave them in the fridge overnight.
  • Cut them finger-thick the next day.
  • Bake on a baking tray for 26 minutes at 165 degrees Celsius.
  • Now make the meringue.
  • Degrease the mixing bowl of the food mixer and the pan with ordinary vinegar.
  • Place the sugar and magnolia vinegar on a medium heat.
  • Boil the sugar mixture to 121 degrees Celsius.
  • Do not stir, but measure the temperature with a thermometer.
  • When the syrup reaches 113 degrees turn on the kitchen mixer with the egg white and the salt.
  • Slowly add 120 grams of sugar.
  • If the egg whites are stiff and the sugar has reached 121 degrees, slowly pour in the sugar syrup, while the mixer is running.
  • Keep whisking the meringue until it has reached body temperature.
  • Test this by feeling the side of the meringue and then possibly tasting a little bit.
  • Divide the meringue between two reusable piping bags¬†
  • Keep these in the fridge until required.
  • Pipe the meringue onto the biscuit and burn it with a gas burner
  • Use a spoon with walnuts to push a dimple in the meringue and let the walnuts slide from the spoon into the dimple¬†
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