Cake ”Double Meringue”

The cake was so tasty, fragile, tender that these six pieces flew away almost instantly …

Ingredients

Egg white – 2 pcs.
Sugar (or powdered sugar) – 120 g
Vanilla – to taste
Nuts (hazelnuts) – to taste

Directions

In a bowl, combine proteins, sugar, and vanillin. We put the bowl on a saucepan with boiling water (it turns out a water bath) and beat at high speed with a mixer for 7-8 minutes.
The mass turns out oh-oh-very thick and dense, does not fall from an inverted spoon.
We transfer the protein mass to a file with a cut corner, then put small meringues (12 pieces) on a baking sheet covered with parchment. The mass should go about 2/3, the rest will go to the cream.
And we bake (or rather dry) meringue cakes in the oven for 1-2 hours at a temperature of 100-120 degrees.
Now put some cream (from the same bag) on half of the meringues.
And cover with the other half.
Grind the nuts (I have fried hazelnuts).
Now sprinkle our cake with nuts on all sides. It can be done in the same way as in the photo.
Squeeze a little more cream on top of the meringue cakes and decorate with a whole nut.

Enjoy your meal!

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