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🍰 Mini Pavlovas crujientes con crema de limón fresca
570 kcal · 30 min · 4 raciones
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Ingredientes
- Eggs 8 pcs.
- Sugar 480 g
- maicena 1 cdta
- Vinegar 1 tbsp
- Mantequilla 250 g
- Lemons 8 pcs.
Preparación
- 1. Preheat the oven to 150 degrees fan-forced.
- 2. Separate four eggs and set the yolks aside.
- 3. Whip the egg whites in a bowl with a hand mixer for three to four minutes.
- 4. Gradually add 180 grams of sugar and continue stirring until the sugar is dissolved.
- 5. Beat the mixture for another eight to ten minutes, until it looks thick and glossy.
- 6. Mix the starch with vinegar in a small bowl.
- 7. Gently fold the starch-vinegar mixture into the egg whites for about one minute.
- 8. Spoon four mounds of the mixture onto a baking sheet lined with parchment paper.
- 9. Make sure the mounds are about ten centimeters in diameter.
- 10. Press a small indentation into the center of each mound with the back of a spoon.
- 11. Place the baking sheet in the oven and reduce the temperature to 120 degrees.
- 12. Bake the Pavlovas for about thirty minutes.
- 13. Let the Pavlovas cool completely in the turned-off oven after baking.
- 14. Wash the lemons and finely grate about one tablespoon of zest.
- 15. Cut the lemons in half and squeeze out the juice.
- 16. Cut the butter into small cubes.
- 17. Add 250 milliliters of lemon juice, the lemon zest, and 300 grams of sugar to a pot.
- 18. Bring the mixture to a brief boil until the sugar is dissolved.
- 19. Whisk four whole eggs and four egg yolks in a bowl.
- 20. Add three tablespoons of the warm lemon-sugar mixture and mix everything well.
- 21. Add the egg mixture to the pot and heat it slowly over low heat.
- 22. Stir the mixture constantly for about ten minutes, until it turns pale yellow.
- 23. Stir in the butter cubes until they have melted.
- 24. Let the lemon cream cool down.
- 25. Fill the cooled Pavlovas with the lemon cream.
- 26. Serve the mini Pavlovas immediately.
Nutrición por ración
- kcal: 570
- Protein: 7 g · Fett/Fat: 25 g · Carbs: 80 g