We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Break eggs in a bowl, but keep 3 egg whites for meringue. Add the lemon peel, a pinch of salt and flour, then mix well. Put the butter in a non-stick pan and when it heats up well, bake the omelette on both sides for 2-3 minutes, then place it in a heat-resistant glass bowl greased with a little butter. Sprinkle with a teaspoon of powdered sugar. Place the cut or whole fruits on top (if they are smaller). If you use fresh fruit, it must be cleaned, diced and hardened with a little sugar.
Fold the omelet in half over the fruit and spread it on top with the jam.
Beat the remaining egg whites vigorously with a pinch of salt and the remaining powdered sugar until you get a strong composition that you place over the omelette, not necessarily evenly, you can give it different shapes. Garnish with some fruit (raisins, chocolate squares, coconut, etc.).
Put the preparation in the preheated oven, over high heat, for about 10 minutes, until the meringue turns golden (be careful not to burn the meringue). I used the halogen oven at 175 degrees Celsius and it was ready in 8 and a half minutes. I set the oven to 10 minutes, but I turned it off so that the meringue would not burn too hard.