Nut Meringue with Yogurt and Raspberries
by Editorial Staff
Sweet nut meringue, neutral yoghurt taste, and fresh raspberry acidity make this dessert delicious and harmonious.
Ingredients
- Raspberries – 500 g
- Sugar – 200 g
- Walnuts – 100 g
- Egg whites – 4 pcs.
- Natural thick yogurt – 400 g
- Fresh mint for decoration – a few twigs
Directions
- Prepare ingredients.
Egg whites should be chilled. - Put cold egg whites in a deep container, add a pinch of salt.
- Whisk the egg whites and salt until soft peaks, about 2 minutes.
- Then gradually add sugar and beat until firm peaks, about 10-15 minutes. The mass should be smooth and shiny.
Turn on the oven to heat up to 150 degrees. - Blend the nuts into crumbs with a blender.
- Add nuts to the protein mass.
- Stir the nuts into the protein mass with gentle movements.
- Cover the baking sheet with parchment. Put the mass in a pastry bag and plant the meringue about 5-7 cm in diameter. If there is no pastry bag, you can lay out the mass with a tablespoon.
- Bake the meringue at a temperature of 150 degrees for 30-40 minutes, it is advisable to turn on the convection mode.
- Cool ready meringues. Top with a tablespoon of yogurt.
- Decorate with the meringue with raspberries and fresh mint.
Enjoy your meal!
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