Redcurrant Meringues

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Redcurrant Meringues
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Health Score:
3,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h.
Ready in

Ingredients

for
12
For the meringue
4 egg whites
125 grams sugar
100 grams powdered sugar
20 grams cornstarch
For the topping
125 grams Mascarpone
150 grams Whipped cream
1 Tbsp Vanilla sugar
200 grams Currants
sugar
mint
How healthy are the main ingredients?
CurrantWhipped creamsugarMascarponesugarmint

Preparation steps

1.

Preheat the oven to 70-80°C (approximately 160-175°F) convection. For the meringue: Slightly whip the egg whites, then gradually add the sugar and beat the egg whites again until stiff and firm. Sift the powdered sugar and cornstarch over the egg mixture and fold them in with a spatula until no clumps are visible. Place the mixture into a piping bag with a rosette nozzle.

2.

Line a baking tray with parchment paper. Spray filled-in circles that are about 5 cm (approximately 2 inches) in diameter of the meringue onto the lined tray and then line the edge of each circle with small blobs of meringue. Allow the meringues to dry in a preheated oven for about 2-2.5 hours. If needed, reduce the temperature in the oven so that the meringue remains white.

3.

Remove from oven and let cool. For the topping: Stir the mascarpone with 1 tablespoon vanilla sugar until smooth. Beat the cream with the remaining sugar until stiff, fold in to the mascarpone, use to fill a piping bag with a round-tipped nozzle and squirt onto the middle of each meringue. Rinse currants, pat dry, place on top of the meringue puffs, sprinkle with sugar and serve garnished with mint.