Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories270 kcal (14%)
Total Fat10.4 g (15%)
Carbs41.5 g (16%)
Sugars37.8 g (42%)
Protein3.2 g (6%)
Sodium43.8 mg (2%)
Fiber0.1 g (0%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat the oven to 100 °C (210 °F). Beat the egg whites to medium peaks, then add the sugar while beating and mix at maximum speed for another 7 minutes. Add the starch, lemon juice and vanilla and beat for a few more seconds to combine the ingredients. You should now have a thick and glossy meringue – when you remove the whisk, a firm and stable peak needs to form.
Step 2
Line a cake pan with parchment paper. Transfer the meringue to a piping bag with a large, open star nozzle. Pipe the meringue in a spiral starting at the middle, forming a cone. I made my meringue cakes with four swirls, the last swirl forms the edge. Make sure that the cakes are adequately spaced out, as they rise slightly during baking.
Step 3
On top of each cake, create a small indentation with the back of a spoon for the filling. Place the pan on the bottom rack of the oven and bake for 1 hour. Turn the oven off and leave the cakes in the closed oven for 30 minutes to cool slowly. Make sure not to open the oven during baking and cooling.
Step 4
After the cakes have cooled, take them off the parchment paper and place them on the cooling rack. Whip the whipping cream with the stabilizer. Use a spoon to place the whipped cream in the indentations and decorate with berries. It is best to fill the cakes just before serving.
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