Mont Blanc Cake – Bruno Albouze

By Bruno Albouze · 360 min

Ingredients

Instructions

1. Whisk the room-temperature egg whites with the cream of tartar on medium speed until foamy. Gradually add one-third of the granulated sugar while beating.
2. Line two baking trays with parchment greased on both sides, and fit a pastry bag with a large round tip.
3. Raise the mixer to high speed and gradually add the remaining sugar until the meringue forms stiff, glossy peaks.
4. Gently fold in the lime zest and sifted powdered sugar by hand until just combined.
5. Pipe narrow peaks no larger than 4 cm wide and 5 cm tall onto the trays.
6. Dry the meringues in an oven preheated to 100°C for at least 1 hour. Turn the oven off and leave them inside with the door closed for 30–45 more minutes.
7. Cool completely at room temperature, then store in an airtight container in a cool, dry place. Do not refrigerate or freeze.

Summarized from Bruno Albouze's video. Watch it for the details.

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