Line a baking sheet with paper beard. Heat oven to 100 degrees. Beat the egg whites and, stirring constantly, slowly add the sugar. Sift the powdered sugar together with the starch on the assembled whites and incorporate it from the bottom up.
Put the meringue into a pastry sleeve with a wide nozzle and spiral a circu background- meringue lar on the beard paper. Form the edge of this fund based on adjoining meringue piles. Let the meringue become consistent in the oven during 12 hours. keeping this door something open by means of a ladle.
Take the meringue out of the oven, peel off the paper and let it cool. Allow raspberries to thaw as directed. Assemble the cream with the sugar and add the cognac. Place a thick layer of cognac cream on the meringue bottom and cover it with the drained raspberries.
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