Ingredients
For
10pieces
Meringue mixture
4Protein (Class M)
Salt
150g sugar
100g powdered sugar
Biscuit mass
4Egg yolk (class M)
2Eggs (Class M)
Salt
65g sugar
80g flour
Filling
750ml whipped cream
3Pk. cream setting agent
Decoration
1tbsp powdered sugar
Preparation
Cut the tips of the disposable piping bags open so that an opening approx. 3 cm in diameter is created. For the meringue mixture, beat the egg whites and a pinch of salt with the beaters of the hand mixer (or food processor) until stiff. Gradually sprinkle in the sugar and continue beating for 1 minute. Sift the powdered sugar onto the egg whites in 3 portions and fold in evenly with a spatula.
Pour the meringue mixture into one of the prepared piping bags. It is best to place the piping bag over a mixing cup.
Dab the baking tray with a little meringue mixture and line it with baking paper up to the edge of the tray.
Pipe the meringue mixture lengthwise onto the prepared baking tray in 7 strips at even intervals (approx. 3 cm). First spray a stripe in the middle, then spray two more stripes on each edge.
Pipe two more strips of meringue between the outer and middle strips.
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