Raspberry Meringue with White Chocolate Cream
165 min
Under an hour
Kifli Kukták
Ezek a gyönyörű, málnás habcsókok nemcsak a szemet gyönyörködtetik, hanem az ízlelőbimbókat is kényeztetik. A könnyű, ropogós habcsókokat selymes fehér csokoládés-málnás ganache fogja össze, a tetejüket pedig ropogós pisztácia díszíti. Tökéletes választás ünnepi alkalmakra vagy egy különleges délutáni teázáshoz.
Ingredients
Preparation method
PREPARATION OF THE MERINGUE
Prepare raspberry puree: cook the frozen raspberries (approx. 155 g in total for the meringue and cream), then strain them through a sieve. We will need 10 g of puree for the meringue.
In a metal bowl, combine the egg whites, lemon juice, 10 g of raspberry puree, and granulated sugar. Place the bowl over a bain-marie (make sure the bottom does not touch the water). Heat with continuous, gentle stirring until the sugar is completely dissolved (check between your fingers).
Remove from the steam and start beating with a stand mixer on low speed. After a few minutes, gradually increase the speed to maximum and beat until the meringue is glossy, white, bubble-free, stable, and completely cooled.
Chef's tip
Store the meringues in a dry place to keep them crispy.
75 min
Under an hour
