• Cream meringues

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    • 8 large egg whites
    • 230 grams of granulated sugar
    • 230 grams of powdered sugar
    • 1 double cream jar
    • 1 optional basket of raspberries and blueberries


    1. First, take all the ingredients dosed and together ready for cooking.
    2. Then, beat the egg whites until they form a thick, creamy mixture that can form peaks.
    3. Now add the sugar, one spoon at a time, and whip, maintaining the same consistency.
    4. Then sift the icing sugar on the meringue mixture and gently incorporate.
    5. With a sac à poche and a large spout pour the meringue mixture on a pan lined with a non-stick coating. The meringues must have a diameter of 3-4 cm.
    6. At this point, bake the meringues in a preheated oven at 110 % C / 100 % C ventilated for 75 minutes, or until the meringue base is firm and golden. Remove and cool on a wire rack.
    7. At this point, mount the cream and add it to a return tube with a large smooth spout. Pour the cream on the base of a meringue and make a sandwich with another. Repeat until all the meringues are used up.
    8. Garnish with fresh raspberries and blueberries and sifted powdered sugar.

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