Meringue with strawberries

Description

Egg whites are chilled to 5-6 degrees, then whipped into foam with sugar added in several batches. When adding the last portion, mix gently so that the sugar does not dissolve completely. The mixture is spread onto a baking sheet lined with parchment paper in the form of small flat cakes. These cakes are placed in the oven for several hours to dry at a temperature of about 100 degrees. They should be crisp throughout. Warm the cream to room temperature, then whip until foamy, adding strawberry purée and powdered sugar (40 g). Place cream and sliced strawberries on half of the prepared meringues. Top with the second meringue and lightly press the top layer. Sprinkle the finished dish with powdered sugar.

Instructions