Mini Desserts
For the cream:
For the meringues:
Delicate, crispy meringue nests filled with smooth vanilla cream and topped with fresh raspberries and dark chocolate. These elegant individual desserts combine a light, airy texture with a rich, creamy filling and a refreshing fruity finish. Perfect for special occasions, family celebrations or afternoon tea.
Before preparing the meringues, preheat the oven to 150°C. Line a baking tray with baking parchment.
Pour the egg whites, which should be at room temperature, into the bowl of a stand mixer. Whisk until foamy, but not necessarily completely stiff. Gradually add the sugar, one tablespoon at a time, whisking continuously at the highest speed.
Whisk thoroughly after each addition of sugar. The finished meringue mixture should be stiff, thick and glossy. It is important that the sugar dissolves completely and is no longer grainy.
Do not reduce the amount of sugar, as this may affect the meringues. Add the lemon juice and whisk briefly. Then add the sifted potato starch and gently fold it in with a spatula.
Transfer the meringue mixture to a piping bag and pipe small nests onto the prepared baking tray.
Place the meringues in the oven preheated to 150°C and immediately reduce the temperature to 120°C. Dry for approximately 2 hours. The meringues should remain white and become crisp on the outside, including the bases and sides.
Pour 400 ml of cold milk into a tall mixing bowl. Add the Gellwe Karpatka Cream Mix and whisk at the highest speed for approximately 3 minutes. Transfer the prepared cream to a piping bag and pipe it into the centre of each meringue nest.
Decorate the tops with fresh raspberries and pieces of dark chocolate.
Enjoy!
