Mini meringues pair perfectly with a fruity cream featuring kiwi, passion fruit, and fresh mint!
Ingredients:
Fruit Cream
- Sugar – 30 g
- Kiwi – 2 pcs.
- Fresh mint – 2 g
- Mascarpone cheese – 250 g
- Heavy cream (30% fat) – 150 ml
- Passion fruit – 3 pcs.
Meringues
- Sugar – 300 g
- Egg whites – 200 g
- Ground coffee – 1 teaspoon
- Potato starch – 1.5 teaspoons
- Apple cider vinegar – 1 teaspoon
- Salt – a pinch
- Vanilla seeds – 1.5 g
Decoration
- Raspberries – 70 g
- Lemon balm – 5 g
Preparation:
Step 1: Bake the Meringues Beat room temperature egg whites with a mixer, gradually adding sugar and salt until stiff and glossy. On low speed, mix the egg whites with coffee, vanilla seeds, starch, and vinegar. Transfer the mixture to a piping bag. Pipe mini meringues with a diameter of about 6-8 cm onto a baking sheet lined with parchment paper. Place in an oven preheated to 145°C and bake for 35-40 minutes. Open the oven and wait for about 5 minutes until the meringues cool slightly.
Step 2: Prepare the Fruit Cream Peel the kiwis, halve the passion fruits, and scoop out the pulp. Blend the kiwis with mint until smooth. Mix with mascarpone cheese and passion fruit pulp. Whip the heavily chilled cream with sugar and combine with the fruit cream. Transfer the resulting mixture to a piping bag.
Step 3: Decorate the Meringues with Cream Cut each meringue in half with a sharp, serrated knife. Pipe cream onto the bottom halves, decorate with fresh fruits and lemon balm leaves. Cover with the top halves of the meringues.
