INGREDIENTS
8 PIECESDIFFERENCE
- 4 proteins
- a small pinch of salt
- 200 g of fine sugar
- 2 teaspoons of potato flour (starch).
- 2 teaspoons of lemon juice
MASCARPONE CREAM
- 250 g sera mascarpone
- 200 ml whipping cream 30%
- 2 tablespoons of powdered sugar
- 1 pack cream-fix
FRUIT
- e.g. strawberries, raspberries, blueberries, passion fruit
- optional: mint, fruit topping
PREPARATION
DIFFERENCE
- Preheat the oven to 180 degrees C. Line the oven tray with baking paper.
- Beat the egg whites with salt until stiff. Then gradually add fine sugar, 1 tablespoon at a time, beating thoroughly and for a long time after each added portion of sugar.
- At the end, the foam should be very stiff, thick and shiny. Beat for another 3 minutes.
- Finally, add potato flour and lemon juice and beat for another minute.
- Place on paper to form 8 disks and smooth the sides vertically with a spatula.
- Place in the oven preheated to 180 degrees C and immediately reduce the temperature to 150 degrees C. Bake for 45 minutes. Turn off the oven, but leave the meringues in the closed oven to cool ( for 1 hour ).
- Remove from oven. Handle the meringues gently until they cool completely (this type of meringues remain crisp and delicate, but thanks to this they are tasty and not dry).
MASCARPONE CREAM
- Beat very cold cheese and cream together with powdered sugar for about 1 minute, until the mixture increases in volume and becomes stiff.
- Pour the cream over the meringue and decorate with fruit and mint.