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🍽️ Crispy Meringues with Cream Topping

89 kcal · 30 min · 4 servings

Ingredients

• 3 egg whites
• 125 g powdered sugar
• 1 pinch salt
• 400 g whipping cream
• 2 pack cream stabilizer
• 2 pack vanilla sugar
• 1 handful raspberries
• 100 ml raspberry sauce
• 50 g chocolate sprinkles (milk chocolate)
• 50 g chocolate sprinkles (white)

Instructions

1. 1. Put the separated egg whites and a pinch of salt into a clean, grease-free bowl.
2. 2. Beat the egg whites first on a low speed setting.
3. 3. Increase the speed to high and beat the mixture until very stiff.
4. 4. Slowly pour in the sugar while continuing to beat.
5. 5. Keep beating until the mixture is white, shiny, and forms firm peaks.
6. 6. Fill the meringue mixture into a piping bag fitted with a large star tip.
7. 7. Pipe small rosettes with a little space between them onto a baking sheet lined with baking paper.
8. 8. Preheat the oven to 75 degrees Celsius fan setting.
9. 9. Place the baking sheet on the middle rack.
10. 10. Dry the meringues for about 2.5 hours.
11. 11. Make sure the meringues stay as white as possible.
12. 12. Turn down the temperature if the meringues start to darken.
13. 13. Remove the meringues from the oven when they are completely dry.
14. 14. Let the meringues cool down completely.
15. 15. Beat the cream with cream stabilizer and sugar until stiff.
16. 16. Fill the whipped cream into a piping bag fitted with a rosette tip.
17. 17. Pipe the cream onto the cooled meringues.
18. 18. Garnish the treats as desired with raspberries, sauce, or chocolate sprinkles.
19. 19. Serve the meringues immediately.

Nutrition per serving

• kcal: 89
• Protein: 1 g · Fett/Fat: 5 g · Carbs: 9 g