Raspberry Clouds
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 egg white
- 60 g suar
- 400 g flour
- 150 grams sugar
- 0.5 teaspoon ½ salt
- 2 medium egg (s)
- 200 g butter, cold
- 1 lime (s)
- 6 tablespoon jam (raspberry jam), without pieces or seeds
- 100 g chocolate couverture, dark
Print Recipe
Pin Recipe Instructions
- Beat the egg whites very stiff. While continuing to beat, gradually pour in the 60 g sugar. Pour the meringue into a piping bag. Sprinkle about 40 hazelnut-sized dots on a baking sheet lined with baking paper. Dry in the oven with the oven door slightly open at 100 ° C for approx. 1 hour 30 minutes. Let the meringues cool completely.
- Make a dough out of flour, sugar, salt, eggs and butter. Preheat the oven to 200 ° C and line two baking sheets with parchment paper. Roll out the dough as thick as the back of a knife and cut out circles with a diameter of approx. 5 1/2 cm. Cut out another 3 cm diameter circle from half of the circles to create a curl.
- Put 1 circle and 1 donut together on the baking sheet. Wash the lime with hot water, dry it, rub the peel and squeeze out the juice. Mix both with the raspberry jam. Put about 1/2 teaspoon of raspberry jam in the middle of each biscuit. Bake the biscuits in the oven for about 12 minutes. Let cool on a wire rack.
- Melt the couverture, put it in a small freezer bag and cut off a small corner from the bag. Decorate the biscuits with couverture strips and place 1 meringue in the middle of each biscuit in the still moist chocolate. Let the chocolate dry completely.
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