Meringues with berries and yoghurt cream

Meringues with berries and yoghurt cream

Total: 2 hr | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 331 kcal
, Fat: 17 g
, Carbohydrate: 36 g
, Protein: 5 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Meringues

2 fresh egg whites
1 pinch salt
100 g finest sugar

Berry compote

250 g raspberries
125 g red currants
1 parcel vanilla sugar

To assemble

1 ½ dl full cream, whipped until stiff
150 g plain greek yoghurt
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How it's done

Meringues

Beat the egg whites with the salt until stiff. Add half the sugar and continue beating until the egg whites become very stiff and glossy. Add the remainder of the sugar and briefly continue to beat. Spoon the mixture into 8 oval mounds on a baking tray lined with baking paper, form peaks with a fork.

To bake/dry

Place the meringues in the lower half of an oven preheated to 120°C, reduce the heat to 100°C and allow to dry out for approx. 1½ hrs. Then switch the oven off and leave the meringues to cool in the oven with the door open.

Berry compote

Bring the berries and vanilla sugar to the boil, then reduce the heat, cover and simmer for approx. 2 mins. until soft, leave to cool.

To assemble

Carefully mix the whipped cream into the yoghurt. Serve the meringues with the berry compote and yoghurt cream.

Good to know
Prepare: Prepare the meringues approx. 1 day in advance, store in an airtight container.

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