Meringue with Cream
by Editorial Staff
Very delicate and delicious meringue cakes with Charlotte cream.
Ingredients
Dough:
- Proteins – 4 pcs.
- Sugar – 280 g
- Citric acid – on the tip of a knife
Charlotte cream:
- Butter – 100 g
- Sugar – 90 g
- Yolk – 1 pc.
- Milk – 65 g
- Vanilla sugar – 0.5 sachet
- Cognac – 1 tbsp
Directions
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!
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