Meringue dessert made from meringue with buttercream, nuts and chocolate
Ingredients
- 3 eggs, chilled
- 1 pinch salt
- 200g sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 200g butter
- 250g sweetened condensed milk
- 100-150g walnuts
- chocolate, to taste
Utensils
- bowl
- hand mixer
- piping bag
Instructions
Bake the meringue
- If the eggs are chilled, separate the whites and yolks. Be careful not to leave any yolks in the egg whites.
- Beat the egg whites with a pinch of salt.
- As soon as foam forms, add the sugar in small portions.
- Continue to beat until stiff peaks form.
- Pour the lemon juice into the egg whites hand.
- Whisk the mixture again.
- Then stir again, adding starch.
- Line a baking tray with baking paper.
- Using a piping bag, pipe the egg whites onto the tray.
- Then place in an oven preheated to 100 °C set aside for 2 – 2½ hours.
- Then leave in the oven until completely cool.
stir in the buttercream.
- Beat the softened butter with a mixer for a few minutes.
- Gradually add the condensed milk.
assemble the dessert
- Chop the nuts with a knife.
- Melt the chocolate over a water bath.
- Mix the meringue balls with the Spread the cream from underneath.
- Arrange in a single layer on a plate to form a round cake base.
- Sprinkle with the nuts.
- Repeat the layers several times.
- Reduce the diameter of the cake a little each time.
- Fill in any cavities with the Top up with the remaining cream.
- Sprinkle the nuts over the cake.
- Pour the chocolate over it.
- Leave the meringue dessert to cool in the fridge for 2 – 3 hours.