The taste of an airy meringue cake made from whipped proteins with sugar, familiar from childhood, came to us from France. The word “meringue” itself, translated from French, means “kiss”. In our opinion, one of the most delicious recipes is meringue cake with Charlotte cream and nuts.
Take 6 eggs. Separate the whites from the yolks. Important: the eggs must be cold!
Beat the whites in a mixer at maximum speed until a strong, stable foam is formed (at the end of whipping, the whites adhere well to the whisk).
Without stopping whisking, add 2 bags of vanilla sugar and gradually add 1.5 cups of sugar.
Using a pastry bag (or 2 spoons), place meringue cakes of any shape on a baking sheet, previously covered with baking paper (parchment).
We put a nut into the meringue part. We bake the meringue in the oven, preheated to 120-140 degrees, for about an hour.
While the meringue cakes are baked, prepare the Charlotte cream. To do this, in a small saucepan, mix 6 tablespoon. tablespoons of sugar with 150 ml of milk. We put on fire and bring to a boil.
Pour the remaining 30 ml of milk into 6 yolks and beat with a mixer. Without stopping whipping, pour the prepared milk-sugar mixture into the yolks in a thin stream.
We return to the saucepan and, stirring constantly, bring the mass to almost a boil. As soon as the syrup thickens, remove the saucepan from the heat. We cool it down.
Beat 200 g of softened butter until the consistency of thick sour cream (the butter should become white and fluffy).
Continuing to beat, gradually add the prepared syrup to the butter.
Remove the meringue from the oven and cool.
Lubricate the cooled meringue cakes generously with cooked cream and sprinkle with toasted walnuts.
Meringue cakes with Charlotte cream and nuts are ready.
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