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Meringues with Whipped Cream

    

Time-consuming delicacy - but gone immediately. One baking tin won't be enough :) so just in case, prepare the cake bases (rounds and meringues) as a reserve.

Cook

No. of servings

Ready in

Difficulty

medium

 

Categories:    

 

apple cider vinegar1tsp1teaspoon
corn starch1tsp1teaspoon
egg white2pcs2pieces
mascarpone4.5oz125grams
powdered sugar1tsp1teaspoon
sugar granulated3.5oz100grams
unsalted butter-
whipping cream (30-33% fat)½cup125milliliters

1. 

egg white 2 pcs  sugar granulated 3.5 oz (100 g)  apple cider vinegar 1 tsp  corn starch 1 tsp

Beat egg whites until stiff peaks form. Stir sugar, vinegar and after that corn starch into the egg whites foam.

2. 

Fill a decorating bag with the egg whites mixture.

3. 

unsalted butter

Grease baking tin with butter and pipe the meringues and circles of the mixture. We have to pipe the same amount of meringues and circles. Bake at 210°F (100°C) for about 90 minutes. Leave the oven door closed, leave the content cool together with oven (for about 2 hours).

4. Fill meringues just before serving time

whipping cream (30-33% fat) ½ cup (125 ml)  powdered sugar 1 tsp

Beat whipping cream with sugar.

Fill meringues just before serving time

5. 

mascarpone 4.5 oz (125 g)

Stir mascarpone in.

6. 

Fill decorating bag with the filling and pipe the cream on the circles. Place meringue on top of the cream. We can put blackberry in the cream, or some other small fruit. Or we can use small fruits for decorating the meringue. Consume as soon as possible after the filling is finished.

Bon appetit!

 

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