Meringues with Raspberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 103 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 124 mg | (3 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the meringue
- 3 egg whites
- 150 grams powdered sugar
- 1 tsp cocoa powder
- For the filling
- 200 grams Raspberries
- 1 Vanilla bean
- ½ l milk
- 4 egg yolks
- 100 grams sugar
- 30 grams cornstarch
- powdered sugar (for dusting)
- cocoa powder (for dusting)
Preparation steps
Preheat the oven to 100°C (approximately 200°F).
For the meringues, beat the egg whites until soft peaks form. Mix the powdered sugar with the cocoa powder and beat into the egg whites until smooth, shiny peaks form.
Place the meringue in a piping bag with a serrated nozzle and pipe onto a baking sheet covered with parchment paper, forming 5 cm (approximately 2 inches) large circles. Pipe two layers around the edge of each circle, forming a short wall. Cook in the oven about 1 1/2 hours. The oven door can be left open by sticking a wooden spoon in the door.
Cool the meringues completely after baking.
For the filling, rinse the raspberries and pat dry.
Halve the vanilla bean lengthwise and scrape out the eeds. Place the pod in the milk and bring to a boil. Whip the egg yolks with the sugar in a hot water bath until creamy, then stir in the cornstarch. Stir the hot milk into the egg mixture in a thin stream, stirring continuously, until slightly thickened. Remove from heat and let cool.
Pour vanilla cream into each meringue. Place three raspberries on top of each and press lightly into the cream. Sprinkle the tarts with powdered sugar and cocoa powder and serve.
