Description
This crisp-creamy dessert with raspberry jam "Mahe" will spoil you with a gloomy morning and remind you that Spring is coming, Spring road!
Ingredients
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Egg white
90 g
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Sugar
90 g
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Corn starch
1 tsp
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Lemon juice
0.5 tsp
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Jam
100 g
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Butter
180 g
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Powdered sugar
3 Tbsp
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Vanilla sugar
1 tsp
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Petals
Cooking
To weigh the ingredients.
Sugar, protein mix and put in a metal bowl in a water bath. In a quiet boiling water with constant stirring heat the mixture to lukewarm (about 40-45 s) and complete dissolution of sugar. You can try the mixture with your fingers - it is a little warmer body temperature and the sugar crystals are not felt!
In the heated mixture to pour lemon juice, add the vanilla sugar, beat at maximum speed mixer to thick peaks.
At the end of the whipping add the starch, stir to mix ingredients.
The resulting mass is put into a pastry bag (for lack of a you can use the package from-under milk, cut corner), use the nozzle of the leaf.
To isolate the meringue to the desired length and shape on the baking tray lined with baking paper.
In silicon muffin tins I put high paper bake cups and push meringue arbitrary shape.
Bake in the oven at the lowest temperature (about 100-110 With), I had my temperature is higher I periodically lifted the lid and inserted a wooden spatula). Meringue is ready when completely dry and hard. I took this for about a half hour. (long meringue was ready early!).
To prepare the cream: whisk the softened butter and powdered sugar to taste until fluffy mass.
Fill a pastry bag with cream.
Decorate the meringue cream and raspberry and strawberry jam "Maheev" in his own taste. In this recipe I use butter cream, as the meringue will get soggy underneath! If you use whipped cream, you need to serve immediately as the meringue very quickly "fall apart".
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