The meringue, white and delicate cloud, voted the most loved dessert in the world. There are dozens if not hundreds of recipes of very imaginative sweets made from meringue, in various versions. This time I wanted to combine the meringue with this small fresh and pulpy fruit, which goes well with chocolate.

For the meringue I tried and did several tests before choosing a practical recipe, with a fairly safe success. I tried recipes from Gordon Ramsey, Martha Stewart, Nigella Lawson, Jamie Oliver, Ina Garten, in short, I tried many until I found a really simple and perfect, of an English lady named Mary Berry. 

The recipe is easy to execute and the success is safe. There's no way to go wrong. The dose is for 6 people and the cooking time varies depending on the size of the meringue. If made a unique meringue with all the dough it takes 1 full hour of cooking, plus 1 hour rest with the oven off. Otherwise, for small meringues the cooking time is reduced to about 40 minutes and just as much for rest with the oven off. 

Ingredients:

  • 3 egg whites (or 100g pasteurized egg whites)
  • 175g caster sugar
  • 1 tbsp white wine vinegar
  • 1 teaspoon well filled with potato starch

Procedure:

Preheated the oven to 110 degrees Celsius (I use the ventilated oven). In the meantime, operate the planetary with the 3 egg whites, at maximum speed, until the egg whites are mounted with firm snow. Add the sugar, one tablespoon at a time, always with the planetarium on at full speed.

Finally add the tablespoon of white wine vinegar and the teaspoon well filled with potato starch. Let it incorporate well.

The result will be a glossy and firm mixture, to be arranged on the baking sheet lined with baking paper, forming 12 discs about 7cm in diameter. You can draw circles on baking paper so you can follow the drawing and have the same circles. Remember to turn the paper so as not to stain the meringue with the sign of the drawing. 

Cook for about 40 minutes, then turn off the oven until it has reached room temperature.

For the filling:

  • 150ml fresh cream whipped in snow
  • 1 tub of alchechengi without the ciufo
  • 1 bar of salted caramel chocolate, cut into small pieces

Fill half of the floppy disks (6) with whipped cream and alchechengi. Cover with another floppy disk. Melt the chocolate in a bain-marie or microwave and pour over the meringue. 

 

 


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