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🍽️ Small Meringue Tarts with Cream Filling

674 kcal · 30 min · 4 servings

Ingredients

• 3 egg whites
• 1 tsp lemon juice
• 90 g sugar
• 1 pinch salt
• 1 packet vanilla sugar
• 100 g powdered sugar
• 20 g cornstarch
• 2 tsp instant coffee powder
• 0.5 l whipping cream
• 50 g sugar
• 1 tsp cocoa powder

Instructions

1. 1. Preheat the oven to 100 degrees Celsius. Set the fan setting.
2. 2. Line a baking tray with baking paper.
3. 3. Put the egg whites, a pinch of salt, and lemon juice into a large bowl.
4. 4. Whip the mixture with a mixer until it is stiff.
5. 5. Add the sugar and vanilla sugar and fold them in gently.
6. 6. Mix the powdered sugar with the cornstarch in a small bowl.
7. 7. Gently fold the powdered sugar mixture into the egg white mixture.
8. 8. Fill the mixture into a piping bag.
9. 9. Pipe eight small circles with a diameter of 8 cm onto the tray.
10. 10. Pipe eight small dots for the lids onto the tray.
11. 11. Bake the meringue bases and lids in the oven for 3 hours.
12. 12. Keep the oven door slightly ajar during baking.
13. 13. Take the meringues out of the oven and let them cool completely.
14. 14. Mix the coffee powder with the liqueur in a small bowl.
15. 15. Warm the coffee mixture slightly, but not too hot.
16. 16. Soak the gelatin in cold water.
17. 17. Squeeze the gelatin and dissolve it in the warm coffee mixture.
18. 18. Whip the cream with the sugar until stiff.
19. 19. Stir a portion of the cream with the coffee gelatin.
20. 20. Gently fold the coffee mixture into the remaining cream.
21. 21. Fill the cream into a piping bag.
22. 22. Pipe the cream in a tower shape onto the meringue bases.
23. 23. Place the meringue lids on top of the cream.
24. 24. Dust the tarts with cocoa powder.

Nutrition per serving

• kcal: 674
• Protein: 7 g · Fett/Fat: 41 g · Carbs: 71 g