Small Meringue Tarts with Cream Filling
Small meringue tarts with cream filling is a recipe featuring fresh ingredients from the tart category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 egg whites
- 1 tsp lemon juice
- 90 g sugar
- 1 pinch salt
- 1 packet vanilla sugar
- 100 g powdered sugar
- 20 g cornstarch
- 2 tsp soluble coffee powder
- 0.5 l whipping cream
- 50 g sugar
- 1 tsp cocoa powder
Instructions
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1.
Beat the egg whites in a bowl with salt and lemon juice until stiff peaks form. Fold in sugar and vanilla sugar. Mix powdered sugar and cornstarch, fold in, then fill into a piping bag. Line a baking sheet with parchment paper.
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2.
Pipette eight small 8 cm diameter bases onto the sheet, and pipe eight dots for the tops. Bake at 100 °C for 3 hours, leaving the oven door slightly ajar. Remove and cool. For the cream, mix coffee powder with liqueur and warm it.
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3.
Soak gelatin, dissolve in it. Whip cream and sugar until stiff peaks form. Stir in a bit of coffee cream, then quickly fold into the whipped cream. Pipe onto the bases, cover with meringue tops, and dust with cocoa powder.
