Very delicate and delicious meringue cakes with Charlotte cream.

Summary

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

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Instructions

Meringues:

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

Cream:

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

Glue the meringue cakes in pairs.

Enjoy your meal!