Chickpea cups with protein cream
Description
Perfectly pairs with tea and coffee. A thin, crispy base, tangy jam, and a fluffy topping of moist meringue cream. These pastries turn out so light and delicate that it's hard to stop at just one... two... three! Hurry up and write down the recipe. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients for the dough. To make chickpea puree, wash the peas beforehand and soak them in plenty of water. Boil in fresh water for 1 hour, drain the water, and dry the peas thoroughly. The less moisture remains, the less flour the dough will require. Grind the chickpeas into a puree.
- 2
Step 2
Rub the butter into the flour and salt until it resembles crumbs. Add the yolk and chickpea purée, mix, then gather the dough into a ball. Wrap in plastic wrap and refrigerate for 20 minutes.
- 3
Step 3
Divide the dough into 2 equal parts and each part into 8 pieces, approximately 40 g each.
- 4
Step 4
Roll out each portion into a thin round and place them into silicone cupcake molds. Prick the dough with a fork and bake in the oven at 200 °C for 20 minutes.
- 5
Step 5
Prepare the ingredients for the "wet" meringue cream and filling.
- 6
Step 6
In a small saucepan, lightly beat the egg whites.
- 7
Step 7
Without stopping, beat in the sugar, vanilla, and lemon juice. Place the saucepan with the cream over a simmering water bath, making sure the bottom of the pan does not touch the water. Beat with a mixer for 10–12 minutes. Then remove from heat and continue beating for another 3 minutes.
- 8
Step 8
Place the cream in a piping bag.
- 9
Step 9
Spread the jam into the little baskets.
- 10
Step 10
On top, place a tower of cream. Decorate with fresh berries or chocolate shavings if desired.