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Lemon Meringue Kouign Amann



Preparation time

40  min


Lemon Meringue
Stephan Ihrman

Recipe created by :

Stephan Ihrman, Baker Expert Netherlands


Moments of consumption :

Aperitif Dinner Breakfast Brunch Snack Lunch

Recipe made with :

Picto_ingredients.svg List of ingredients

  • 12 Breizh'n'Roll 
  • 100 g lemon juice 
  • 280 g sugar
  • 3 sheets of gelatine
  • 250 g pistachio nuts 
  • 100 g egg white 
  • 60 g egg 
  • 1 g salt 
  • 1 cinnamon stick 

Picto_preparation.svg Preparation steps

  • Gently heat the lemon juice with the cinnamon for 5 minutes, then remove the cinnamon and add 50 g of sugar. Heat until the sugar dissolves. 
  • Add the gelatine sheets and mix well. 
  • Defrost the Breizh'n'Roll. Cover the bottom of a mould (6 x 6 x 4 cm) with pistachios. Put the Breizh'n'roll on top and flatten it slightly into the corners of the mould. 
  • Put a sheet of baking paper on the mould and bake between two trays for 20 minutes at 170°C. 
  • After 15 minutes, inject the lemon syrup into the product using a syringe and baste the top with the lemon syrup.
  • Preparation of the Italian meringue: Heat 230 g of sugar with 60 g of water until it reaches 118°C.
  • Whisk the egg whites + salt at high speed until they start to form peaks.
  • Add the sugar syrup by mixing at medium speed, then increase the speed until the meringue is lukewarm. 
  • Decorate and serve.