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
Meringue
Compote
To serve
How it's done
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Meringue
Beat the egg whites with the salt until stiff. Add half of the sugar, continue to beat using the whisk on a mixer until the mixture turns glossy. Add the remainder of the sugar, continue to beat until the egg whites are fine-textured, glossy and very stiff. Sift in the cornflour and carefully fold it in. Transfer the beaten egg whites to a piping bag with a smooth nozzle (approx. 15 mm in diameter). Pipe 10 discs, each approx. 7 cm in diameter and approx. 5 cm high, onto a baking tray lined with baking paper, leaving the centres open.
To bake/dry
Place the tray in the lower half of an oven preheated to 120 °C. Reduce the heat to 100 °C and leave the meringues to dry out for approx. 2 hrs. Switch off the oven, allow the meringues to cool in the slightly open oven.
Compote
Place the berries in a pan, cover, then simmer over medium heat for about 5 mins., leave to cool.
To serve
Spoon 1 tbsp vanilla ice cream and some berries into each meringue, sprinkle with gold dust, serve immediately.
| Shelf life: | Store in an airtight tin for approx. 1 week. |
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