Meringue dessert made from meringue with buttercream, nuts and chocolate

Bake the meringue

1. If the eggs are chilled, separate the whites and yolks. Be careful not to leave any yolks in the egg whites.
2. Beat the egg whites with a pinch of salt.
3. As soon as foam forms, add the sugar in small portions.
4. Continue to beat until stiff peaks form.
5. Pour the lemon juice into the egg whites hand.
6. Whisk the mixture again.
7. Then stir again, adding starch.
8. Line a baking tray with baking paper.
9. Using a piping bag, pipe the egg whites onto the tray.
10. Then place in an oven preheated to 100 °C set aside for 2 – 2½ hours.
11. Then leave in the oven until completely cool.

stir in the buttercream.

1. Beat the softened butter with a mixer for a few minutes.
2. Gradually add the condensed milk.

assemble the dessert

1. Chop the nuts with a knife.
2. Melt the chocolate over a water bath.
3. Mix the meringue balls with the Spread the cream from underneath.
4. Arrange in a single layer on a plate to form a round cake base.
5. Sprinkle with the nuts.
6. Repeat the layers several times.
7. Reduce the diameter of the cake a little each time.
8. Fill in any cavities with the Top up with the remaining cream.
9. Sprinkle the nuts over the cake.
10. Pour the chocolate over it.
11. Leave the meringue dessert to cool in the fridge for 2 – 3 hours.