Meringue with Cream

by Editorial Staff

Very delicate and delicious meringue cakes with Charlotte cream.

Summary

Cook Time	1.5 hrs
Course	Dessert

Ingredients

Dough:

Proteins – 4 pcs.
Sugar – 280 g
Citric acid – on the tip of a knife

Charlotte cream:

Instructions

Meringues:

Whisk the whites until peaks, add sugar and citric acid, and continue beating until a thick, shiny mass is obtained.
Transfer the dough to a pastry sleeve and squeeze the marshmallow figures onto a parchment-lined baking sheet.
Bake meringue cakes for 1.5 hours at 100 C.

Cream:

Whisk the yolk and milk, add sugar and beat until dissolved.
Strain the syrup, bring until thickened over low heat with constant stirring.
Cool (place the saucepan in a bowl of cold water to stop brewing).
Whisk the butter and vanilla and gradually add the syrup.
Add cognac at the end, beat until smooth and fluffy.

Glue the meringue cakes in pairs.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.