A beginner-friendly meringue treat? Best in smaller sizes! Prepare mini meringue cakes with mint cream and raspberries!
Ingredients
- Powdered sugar – 220 g
- Eggs – 2 pcs.
- Raspberries – 40 g
- Fresh mint – 25 g
- Lemon juice – 2 teaspoons
- Salt – 1 pinch
- 18% cream – 100 g
- Cream cheese – 400 g
- Mint liqueur – 4 tablespoons
- Chocolate mint sticks – 160 g
Preparation
Step 1: Bake the Cakes Beat the egg whites until stiff peaks form with lemon juice and salt. Gradually add 180 g of powdered sugar, sifting through a sieve, and continue beating until stiff, glossy peaks form. Transfer the mixture to a piping bag and pipe about 40 small mounds (about 3-4 cm in diameter) onto a baking sheet lined with parchment paper. With a teaspoon dipped in cold water, make a small indentation in each mound. Bake the cakes in an oven preheated to 120°C for about 1 hour, until lightly golden, then allow to cool.
Step 2: Prepare the Mint Cream Mix the cream cheese with the cream, remaining powdered sugar, and mint liqueur. Add finely chopped chocolate mint sticks and mix. Wash the raspberries and pat dry.
Step 3: Decorate the Cakes Just before serving, top each meringue with a spoonful of mint cream and decorate with raspberries and mint leaves.
