Crispy meringue and Charlotte cream – well, a very successful combination! Dedicated to all sweet tooth!

Summary

Ingredients

For meringue:

• Protein – 90 g
• Sugar – 240 g (my heart could not stand it, and I used only 200 g)
• Vanilla sugar – 2 g
• Lemon juice – 0.25 teaspoon

For the cream:

• Butter – 120 g
• Eggs – 20 g
• Milk – 70 g
• Sugar – 100 g
• Cognac – 1 teaspoon
• Dyes (optional)

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Instructions

Meringue:

1. Beat the whites into a fairly strong foam. To this state, I usually beat with a whisk.
2. Gradually adding sugar, we continue to beat. Add vanilla sugar at the end. You should get a white thick mass. It looks dry and smooth.
3. Turn on the oven, preheat it to a temperature of 100 degrees.
4. Transfer the protein mass into an envelope and place on a baking sheet lined with parchment.
5. Dry in an oven preheated to 100 degrees for 40-60 minutes. Depending on the size of the meringue.
6. Cool ready meringues.
7. I can’t help but show the meringue break. It turned out to be very gentle. With a crispy crust and a tender center, absolutely not sticky or hard.

Syrup:

1. Beat the egg well in milk. Strain through a strainer. Add sugar. Mix. Pour into a heavy-bottomed saucepan and place over low heat.
2. While stirring constantly, bring to a boil. Cook for 5-7 minutes. The syrup should thicken slightly. Cool to room temperature.

Cream:

1. Beat butter with vanilla sugar.
2. Adding one tablespoon of syrup to the butter, beat the smooth cream. Add cognac at the end, beat again.
3. Set aside in different bowls for one tbsp of cream. Touch up with dyes. I have green …
4. Put the cream in a pastry bag, spread one bezeshka with cream …
5. Cover with a second half. Very neat. The meringue is fragile.
6. Decorate at will and skill.

Enjoy your meal!