Summary

Ingredients

• 3 egg whites
• 180 sugar, the finest
• 2 teaspoons lemon juice
• 75 g chocolate couverture, dark
• 500 g strawberries
• 30 g jelly (strawberry), or another red jelly
• Mint, for decoration
• 1 tablespoon granulated sugar, for sprinkling

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Instructions

1. Beat the egg whites very stiffly, pour in the sugar and keep beating until the sugar has completely dissolved. Finally add the lemon juice.
2. Put the meringue mass in a piping bag with a large perforated nozzle. Line a baking sheet with parchment paper and sprinkle 8 large tuffs on it. Make small hollows in the meringue tuffs with a tablespoon. Leave to dry in a preheated oven at 100 ° C (convection: 75 ° C) for approx. 3 hours. Let the meringue shells cool down.
3. Roughly chop the couverture and melt it over a hot water bath. Coat the bowls with couverture and let them dry.
4. Wash, clean and slice the strawberries. Spread the strawberries in the meringue bowls. Heat the jelly and brush the strawberries with it. Decorate with mint leaves and serve sprinkled with granulated sugar.