meringues soursop and blackberries
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 4 Meringues
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FRENCH MERINGUE
- 4 egg whites
- 5 drops of lemon juice
- 1 cup white sugar
- 1 cup powdered sugar
CHANTILLY CREAM
- 4 egg whites
- 5 drops of lemon juice
- 1 cup white sugar
- 1 cup powdered sugar
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 tablespoon vanilla essence
FRUITS
- 4 egg whites
- 5 drops of lemon juice
- 1 cup white sugar
- 1 cup powdered sugar
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 tablespoon vanilla essence
- 1 cup seeded soursop pulp
- 1/2 cup of Blackberries
Method
step 1
Preheat oven to 200 °F (100 °C). For the French meringue, beat egg whites with the lemon juice until they reach soft peaks. Then incorporate white sugar as rain and continue beating until sugar is completely dissolved .step 2
Remove the meringue from the blender, then add the powdered sugar. Put the meringue into a pastry bag and form wheels 8-10 centimeters in diameter on greased waxed paper. Bake for 2 hours .Turn off the oven and leave the meringues cool inside.step 3
For the cream, whisk all ingredients at medium speed for 4 minutes or until a creamy point, thus obtaining whipped cream. Remove the meringues from the oven, and assemble the meringues.step 4
Place a disc of meringue, a tablespoon of cream, a layer of fruit and repeat. Complete with a top of meringue. (as pictured) .
