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🍰 Raspberry-Mint Meringue Tartlets

414 kcal · 30 min · 4 servings

Raspberry-Mint Meringue Tartlets Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 120 degrees Celsius with top and bottom heat.
  2. 2. Separate the eggs and save the yolks for another use.
  3. 3. Cut the lemon in half and squeeze out the juice.
  4. 4. Place the egg whites in a bowl.
  5. 5. Add 180 grams of sifted powdered sugar, a pinch of salt, and the lemon juice.
  6. 6. Whip the mixture stiff using a hand mixer and whisk.
  7. 7. Fill the mixture into a piping bag fitted with a star tip.
  8. 8. Alternatively, use a plastic bag and cut off one corner.
  9. 9. Line a baking tray with baking paper.
  10. 10. Pipe about 40 small mounds onto the tray.
  11. 11. The mounds should be about three centimeters in diameter.
  12. 12. Use a teaspoon to press a small indentation into the center of each mound.
  13. 13. Bake the tartlets in the oven for about one hour.
  14. 14. They should remain light in color and not turn brown.
  15. 15. Wash the mint under running water.
  16. 16. Shake the leaves dry.
  17. 17. Pluck the mint leaves off the stems.
  18. 18. Place cream cheese, sour cream, the remaining powdered sugar, and the mint leaves in a tall container.
  19. 19. Blend everything into a smooth cream using a hand blender.
  20. 20. Wash the raspberries.
  21. 21. Sort the berries and remove any damaged ones.
  22. 22. Fill the cooled meringue shells with the mint cream just before serving.
  23. 23. Garnish each tartlet with a fresh raspberry.
  24. 24. Tip: Swap the baking tray from top to bottom halfway through the baking time.
  25. 25. This ensures all tartlets bake evenly.
  26. 26. You can store the finished meringue shells in an airtight container.
  27. 27. They will keep for one to two weeks.

Nutrition per serving