Amazing combination of meringue with cream and chocolate!

Summary

Ingredients

• Egg whites (preferably chilled) – 4 pcs.
• Powdered sugar – 250 g
• Salt – a pinch
• Lemon juice – a few drops

For the cream:

• Butter – 100 g
• Boiled condensed milk – 0.5 cans
• Chocolate – 100 g

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Instructions

1. For the meringue, beat the egg whites with a pinch of salt and lemon juice until firm foam.
2. Add sugar little by little until everything is in place. Whisk until firm and shiny. It shouldn’t leak out of the bowl.
3. Put the mass into a pastry syringe.
4. On a baking sheet covered with paper, squeeze small mounds from the syringe.
5. Dry the meringue at 50 degrees for 3-4 hours. They should be dry and crispy.
6. Prepare meringue cream. Beat butter with boiled condensed milk until smooth.

   

7. Melt the chocolate in a water bath. Keep it liquid over a saucepan of warm water.
8. Dip the meringues in it (not completely, only the bases) and set aside on a flat dish.

   

9. Place the meringue in the refrigerator until the chocolate hardens.
10. Glue all the meringues in pairs with cream.
11. Put the finished meringues on a dish and refrigerate for 30 minutes.
12. Serve the meringue immediately, otherwise it will soften.

Enjoy your meal!