Description
Delicious airy cake. The recipe I got from my sister husband, thank you, Olga! I changed it a little and give it to all lovers of meringue!
Ingredients
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Butter
125 g
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Cheese curd
225 g
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Flour
250 g
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Egg white
3 piece
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Brown sugar
175 g
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Cranberry
60 g
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Walnuts
60 g
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Vanilla
-
Salt
-
Sugar
180 g
Cooking
For the test we take flour, butter and "Philadelphia" at room temperature and quickly mixed.
The dough wrap in cling film and refrigerate at least an hour.
While the dough cools, make the meringue to decorate: whisk 2 protein and 180 grams of sugar in a thick foam and put the cream in a pastry bag with a nice nozzle.
Then make the cream filling: whisk the whites with salt, brown sugar and vanilla until stiff. Add chopped nuts and chopped dried cranberries.
Divide cold dough into 32 pieces, roll them into balls and fingers pressed in molds. I used cookie cutters from mini-muffins. Molds do not need to grease.
A tea spoon spread the cream inside the dough so that the brownies were filled to 2/3.
Then decorate cake cream pastry bag. Put the cake in the oven, preheated to 175*C, and allowed to dry for 40 minutes. Then you can cool right in the molds. All a pleasant appetite!
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