Meringue dessert with cream
Description
Crispy pastries with a delicate cream filling—the perfect dessert for a cozy get-together with friends over a cup of aromatic coffee. The meringue and cream can be prepared in advance, storing the cream in the refrigerator and the meringue in a dry, dark place. Simply assemble them together upon your guests' arrival.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Separate the egg whites from the yolks, being careful not to let even a drop of yolk get into the whites. The bowl for the whites must be dry and completely free of water, otherwise they won't whip properly!
- 3
Step 3
Transfer the egg whites to the blender bowl and beat with a pinch of salt for 3 minutes until fluffy foam forms. Then gradually add the sugar in parts and continue beating for another 3–4 minutes. Do not beat with sugar immediately, otherwise the meringue will not hold peaks on the whisk.
- 4
Step 4
Pipe the meringue through a pastry bag onto a silicone mat or parchment paper and dry in the oven at 70-80°C for 2 hours, leaving the oven door slightly ajar. If the meringues are still sticky, they haven't dried enough.
- 5
Step 5
Meanwhile, pour milk of any fat content into a non-stick kazan or saucepan, add the egg yolks, sugar, and whisk.
- 6
Step 6
Add the flour and pour in the lemon juice, then beat again, making sure not to form lumps.
- 7
Step 7
Place the container on the stove over medium heat and cook the cream until it reaches the desired thickness. This will take about 5-8 minutes.
- 8
Step 8
Incorporate high-quality butter into the cream, cover with plastic wrap, and chill in the refrigerator for about 40-60 minutes.
- 9
Step 9
Remove the cooled meringues from the parchment paper, place a portion of the cooled custard cream on half of them, then top with the remaining meringues.
- 10
Step 10
Serve the pastries with coffee without sugar, tea, or latte.