meringues soursop and blackberries
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 4 Meringues
Ingredients
FRENCH MERINGUE
- 4 egg whites
- 5 drops of lemon juice
- 1 cup white sugar
- 1 cup powdered sugar
CHANTILLY CREAM
- 4 egg whites
- 5 drops of lemon juice
- 1 cup white sugar
- 1 cup powdered sugar
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 tablespoon vanilla essence
FRUITS
- 4 egg whites
- 5 drops of lemon juice
- 1 cup white sugar
- 1 cup powdered sugar
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 tablespoon vanilla essence
- 1 cup seeded soursop pulp
- 1/2 cup of Blackberries
Method
- STEP 1Preheat oven to 200 °F (100 °C). For the French meringue, beat egg whites with the lemon juice until they reach soft peaks. Then incorporate white sugar as rain and continue beating until sugar is completely dissolved .
- STEP 2Remove the meringue from the blender, then add the powdered sugar. Put the meringue into a pastry bag and form wheels 8-10 centimeters in diameter on greased waxed paper. Bake for 2 hours .Turn off the oven and leave the meringues cool inside.
- STEP 3For the cream, whisk all ingredients at medium speed for 4 minutes or until a creamy point, thus obtaining whipped cream. Remove the meringues from the oven, and assemble the meringues.
- STEP 4Place a disc of meringue, a tablespoon of cream, a layer of fruit and repeat. Complete with a top of meringue. (as pictured) .
