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Brigadeiro lemon pie

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Brigadeiro lemon pie


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Tempo de preparo

90 min(s)


20 servings

Cris Terra

  • Ingredients
  • Recipe
  • Condensed milk395 g
  • Sour cream100 g
  • White Chocolate50 g
  • Zest of 2 lemons1 unit(s)
  • Maizena Biscuit120 g
  • Sugar50 g
  • Egg white50 g
  1. Place the condensed milk, cream and white chocolate in the pan, bring to a medium heat and stir until it reaches the point of rolling (the brigadeiro needs to fall from the spoon en bloc).
  2. After turning off the heat, mix the lemon zest, transfer to a bowl, cover with plastic wrap (it has to be in contact with the brigadeiro) and wait to cool.
  3. Grind the cornstarch biscuit in the food processor until it forms a crumb. Reserve.
  4. Portion the brigadeiro dough into 18g balls, roll up and pass in the crushed cookie. Distribute in cupcake tins. Reserve.
  5. For the meringue, place the sugar and egg whites in a bowl and heat in a bain-marie.
  6. When the sugar has completely melted and reached 65°C (to be safe to consume the meringue), remove from the heat and beat in the mixer until very firm.
  7. Place the meringue in a pastry bag, cut the tip leaving a +-1cm hole.
  8. Decorate the brigadiers with the meringue and serve this delight. If you want, you can use a blowtorch on the meringue.

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