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Succès praliné (praline meringue) (Slideshow version)
Stage 2/16 : 5 min.
Preheat the oven to 150°C (300°F).Place a large sheet of cooking parchment on your worktop and draw a circle about 20 cm or 8" in diameter on the rougher side of the paper, the smooth side being for the meringue.
Use compasses or draw round an upturned plate or large metal ring.