Meringue cake with condensed milk
Description
Homemade baked goods for tea. "Stiff peaks" means that the egg white foam becomes glossy and doesn't run when you tilt or even turn the bowl upside down; when you pull out the whisk, the foam will follow it, forming sharp peaks. This is the correct way to beat egg whites for meringue. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Separate the egg whites from the yolks. We will need only the whites. Add sugar to them and beat for 10-15 minutes until stiff peaks form.
- 2
Step 2
2. Line a baking sheet with parchment paper and place spoonfuls of beaten egg white into small mounds on it.
- 3
Step 3
3. Bake in a preheated oven at 100 degrees for 1 hour. Then separate all the meringues from the parchment paper and let them cool.
- 4
Step 4
4. Layer the meringue to form a cone shape. Pour condensed milk over each layer.
- 5
Step 5
5. Roast the peeled peanuts in the oven or in a pan until golden brown. Chop them finely with a knife and sprinkle the nut crumbs over the top of the cake.
- 6
Step 6
6. This is the kind of sweet, festive cake you should end up with.