Crunchy meringue, strawberries, and cream – a perfect combination not only for Easter! Try it and treat yourself to a moment of sweet indulgence.
Ingredients
Meringue
- Egg whites – 2
- Powdered sugar – 130 g
- Almonds – 130 g
Whipped Cream
- Heavy cream (30%) – 300 ml
- Strawberries – 300 g
For Decoration
- Fresh cilantro – 1 tablespoon
Preparation
Step 1: Toast the Almonds Preheat the oven to 160°C. Spread the almonds on a baking sheet and toast for about 10 minutes until golden brown. Let them cool, then chop them into small pieces.
Step 2: Beat the Egg Whites Whisk the egg whites until stiff peaks form, gradually adding powdered sugar until the meringue is smooth and glossy. Add the chopped almonds and gently fold them in.
Step 3: Spread the Meringue Line a baking sheet with parchment paper and draw 2 circles about 26 cm in diameter. Spread the almond meringue mixture inside the circles.
Step 4: Bake the Meringue Using a culinary torch, lightly brown the top of both meringue discs until they are lightly golden. Then, place them in an oven preheated to 80–100°C (with convection) for about 40 minutes. Once baked, let the meringue discs cool completely, then carefully remove them from the parchment paper.
Step 5: Decorate the Meringue with Cream and Strawberries Whip the cream until stiff peaks form. Spread whipped cream and strawberries on one of the meringue discs and decorate with lemon balm leaves. Crumble the second meringue disc into pieces and sprinkle them over the cream and strawberries.
