Ingredients
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
To decorate
How it's done
Meringues
Beat the egg whites with the salt until stiff. Add half of the sugar and continue beating until the egg whites become very stiff and glossy. Add the rasperry crumble with the remainder of the sugar, beat briefly. Transfer the mixture to a piping bag with a serrated nozzle (approx. 18 mm in diameter), pipe approx. 18 meringues onto a baking tray lined with baking paper.
To bake/dry
Slide the tray into the lower half of an oven preheated to 120°C, reduce the heat to 100°C and leave to dry out for approx. 1½ hrs. Then switch the oven off and leave the meringues to cool in the oven with the door slightly ajar.
To decorate
Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth. Dip the meringue bases in the chocolate, allow the excess to drip off. Sprinkle with nuts and leave to dry on a sheet of baking paper.
| Tip: | Use white chocolate instead of ruby couverture drops. |
|---|---|
| Shelf life: | Store (without the chocolate glaze) in an airtight container for approx. 1 week. |
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