1 cup of water (240 ml)
1/2 cup of butter (100 g)
1 cup of all-purpose flour (120 g)
4 eggs
1 cup of water (240 ml)
1/2 cup of butter (100 g)
1 cup of all-purpose flour (120 g)
4 eggs
In a medium saucepan, bring the water and butter to a boil over high heat
Add the flour one at a time, stirring with a wooden spoon until a ball forms that is loose from the bottom of the pan
Remove from heat and add an egg at a time, beating with a wooden spoon after each addition, or use a stand mixer with proper attachments for meringue dough
Preheat oven to 200°C (hot)
Place the dough in a large pastry bag with a smooth tip (1.5 cm diameter) and, on a large, rectangular baking sheet, cut strips of dough 10 cm long, leaving a 2 cm gap between each one
Put in preheated oven for about 30 minutes or until the meringue is golden brown and dry inside
Remove from oven, let cool, and reserve
Fill with your preferred cream and top with glaze
Note: To check if meringues are ready, remove one from the oven and cut it in half
If the core is not dry, leave the others in the oven for a few more minutes.
