napolenos - meringue italienne

preparation*
.preheat the chilled puff pastry at room temperature
.line a 34x24 cm baking pan with baking paper
.preheat the oven to 200°c

ingredients*
1. calassic puf pastry 1 (880g) . walnuts 100g . icing sugar for dusting .
2. sugar 180g . water 60cc . egg whites 90g .

method*
1. to make the pie , line a lightly floured work surface , roll out the chilled pastry into the same size of the baking pan . pierce the surface
of the pastry with the tines of a fork . bake pastry until golden brown , 15 to 20 minutes .
2. roast the walnuts in the oven about 5 minutes , 200°c . chop the walnuts into small pieces .
3. remove the cooled pastry on a work surface and cut in thirds . spread the filling on two pieces of pastry , sprinkle with some chopped walnuts .
4. top with the remaining piece . cut each pieces into apropriate size .
5. dust the tops with icing sugar . refrigerate for at least 20 minutes before serving , keep in the refrigerator for 1 to 2 days . to make the filling ,
in a small saucepan , combine the sugar and water , cook until the temperature up to 118 to 120°c .
6. while the syrup begins to bring to a boil , in a large mixing bowl , whip the egg whites in medium speed by a balloon mixer until soft peaks form .
7. pour the syrup into the egg whites by times and continue to whip , make sure the temperature of the syrup has reached to expectation temperature .
whip the egg white mixture in high speed after all of the syrup add in .
8. whip until the temperature of the bottom of the bowl equals to human's temperature , the merinague italienne can be kept in the refrigerator for 2 days .