Meringues with Strawberry Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 96 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 74 mg | (2 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the meringues
- 4 egg whites
- 2 tsps lemon juice
- 250 grams superfine sugar
- 200 grams peeled, ground almonds
- For the filling
- 150 grams Strawberries
- 250 grams milk
- ½ Vanilla bean
- 2 egg yolks
- 50 grams sugar
- 1 ½ tsps cornstarch
Preparation steps
Preheat the oven to 160°C (approximately 325°F).
Beat the egg whites with the lemon juice until stiff then gradually sprinkle in powdered sugar. Continue beating until glossy. Fold in the almonds.
Place the mixture into a piping bag. Form small rosettes on a baking sheet lined with parchment paper. Press the rosettes slightly flat and bake in preheated oven about 25 minutes, leaving the oven door ajar.
Meanwhile, rinse the strawberries, core and puree. Reserve a few for garnish.
Bring the milk and vanilla bean to a boil in a pot. Whip the egg yolks with the sugar until frothy. Add hot milk in a thin stream to the yolks while continuing to stir. Return the mixture to the pot. Heat until thick. Remove from heat and place in a bowl. Allow to cool and mix with the strawberry puree.
Take the finished meringues from the oven and allow to cool on a wire rack. Spread half the meringues with strawberry cream and top with remaining meringues.
Garnish with strawberries and serve.
