Strawberry Meringue Dessert
Nutritional values
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 227 mg | (6 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the meringues
- 1 egg white
- 60 grams ground Hazelnuts
- 60 grams sugar
- 1 tsp lemon juice
- 1 generous pinch grated Lemon peel
- 1 generous pinch cinnamon
- For the cream
- ½ packet vanilla pudding mix (for 500 ml of liquid)
- 250 milliliters milk
- 3 Tbsps sugar
- 150 milliliters Whipped cream
- also
- 200 grams Strawberries
Preparation steps
Preheat the oven for the meringues to 160°C (approximately 325°F). Line a baking sheet with parchment paper.
Beat egg whites with a pinch of salt until stiff. Gradually add sugar, lemon juice, cinnamon and lemon zest. Continue to beat until the mixture forms stiff peaks. Fold the hazelnuts into the mixture. Drop meringues onto baking sheet in two-teaspoon mounds slightly apart. Place on middle shelf in oven and bake for about 25 minutes. Remove and let cool.
For the cream, mix the vanilla pudding with 2 tablespoons of milk. Heat the remaining milk with the sugar in a saucepan and stir in the milk and pudding mixture. Bring to a boil, remove from heat and place in a bowl. Sprinkle with powdered sugar, and let cool in the refrigerator. Beat the whipping cream until stiff and fold into the cooled pudding.
Rinse the strawberries and drain. Halve the fruit depending on the size or cut into pieces. Coarsely crumble cooked meringues and layer with cream and strawberries in dishes. Sprinkle top with additional crumbled meringues.
