Meringue with cream
Description
Meringue with cream is very easy to prepare, looks impressive, and will decorate any festive table. Very often, when preparing various dishes that use only egg yolks, egg whites are left over. This is just the case when you can use them for this wonderful dessert. Check out the step-by-step recipe and delight yourself and your loved ones with these beautiful treats.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Into a dry and clean mixing container, which must be free of any grease, pour the egg whites and beat until a light foam forms.
- 3
Step 3
Add 1 teaspoon of cornstarch and lemon juice. Gradually add, first the sugar and then the powdered sugar, beating the egg white mixture until stiff peaks form.
- 4
Step 4
Transfer the egg white mixture into a pastry bag, pipe onto parchment paper in the shape of small baskets, and use a teaspoon to make indentations in them—these will later be filled with whipped cream. Place in the oven to dry at 110 degrees Celsius for 2 hours. From the remaining egg white mixture, you can simply pipe out small meringues.
- 5
Step 5
Whip the cream with 1 tablespoon of powdered sugar until creamy, then add vanilla extract.
- 6
Step 6
Fill the cooled meringue baskets with whipped cream using a pastry bag. You can decorate the dessert to your liking with fresh berries, chocolate chips. In my recipe, it's freeze-dried strawberries and mint leaves. An incredibly delicious and beautiful dessert—I highly recommend you make it!