Rosettes of meringue crispy outside and fluffy and soft inside, covered with a delicious strawberry cream. Easy for one individual sweet, perfect for a quick fix without missing flavor and color.
The meringues are made from egg white, in different sizes and colors, and baked in the oven. They offered me here, ready, painted with these lovely pastel shades, so I chose to propose to you only with a light, sour cream strawberry and a little apricot jam.
Yours!
The meringues are made from egg white, in different sizes and colors, and baked in the oven. They offered me here, ready, painted with these lovely pastel shades, so I chose to propose to you only with a light, sour cream strawberry and a little apricot jam.
Yours!
| work: 20′ | time: 20′ | very easy: |
Ingredients (4 servings)
|
Remove the green crown of the strawberries, wash them and mash them in a blender. Leave them aside for a while. In the mixer, add the sour cream and beat on high speed. Add the powdered sugar, vanilla and pureed strawberries. |
Beat a little longer to mix the ingredients. Taste the flavor and if you want add a little icing yet. Do not exaggerate it because the meringue and jam are pretty sweet. With a spoon fill the pastry piping bag with round hole fitting. |
Take a rosette meringue and with the piping bag form a ring on its surface. |
Fill with a teaspoon the center with jam. |
Repeat the same in the second meringue, which we put on top of the first. Cover with a third and prepared our individual cake. |
The meringues are small, compact and fluffy baked meringue rosettes, which we find in almost all bakeries or we make ourselves.
