Baiser-Sahne-Tupfer

Ingredients

• 3 egg whites
• 125 g powdered sugar
• 1 pinch salt
• 400 g whipping cream
• 2 packets stabilizer
• 2 packets vanilla sugar
• 1 handful raspberries
• 100 ml raspberry sauce
• 50 g chocolate sprinkles (whole milk)
• 50 g chocolate sprinkles (white)

Instructions

1. 1.

   In a clean bowl, combine the separated egg whites and salt; beat on low speed then on high until very stiff. Gradually add sugar while beating until the mixture is pale, glossy, and holds firm peaks. Fill a piping bag fitted with a large star tip with the meringue and pipe small rosettes onto parchment-lined baking sheet spaced apart.

2. 2.

   Preheat an oven to 75 °C fan-forced. Bake the meringues on the middle rack for about 2½ hours until dry, keeping them as white as possible; reduce temperature if necessary. When fully dried, remove from oven and cool. Meanwhile, whip cream with stabilizer and sugar until stiff, then pipe onto a piping bag with a rosette tip. Spoon whipped cream over the meringue cups and garnish with raspberries, raspberry sauce or chocolate sprinkles before serving.