Chocolate meringue shells with fruits

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Beat the egg whites, 1 pinch of salt and lemon juice with the whisk of the hand mixer until stiff, finally add sugar. Continue beating until a smooth, firm, shiny mixture is obtained. Place 1/3 of the meringue mixture in a bowl, sieve the cocoa on top and fold in. Line a baking tray with baking paper. Marble the meringue mass with the cocoa mass and place it on the baking tray in 8 portions (6 cm Ø each) in a dome-shaped form with a tablespoon. Press a small hollow into each portion with a teaspoon. Bake in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) for approx. 2 hours. Switch off the oven and let the meringue cool down overnight

2. 2

   Whip the cream with the whisk of the hand mixer until stiff, adding vanillin sugar and cream firming agent. Pour the cream into a piping bag with a large star-shaped spout, squeeze 1 rosette into each of the meringue bowls

3. 3

   Peel clementines so that the white skin is completely removed. Cut the clementines into slices. Wash figs, cut off tips. Halve figs and cut into thin slices. Arrange the fruits alternately on the cream

4. 4

   Melt the couverture over a warm water bath, fill into a freezer bag, cut off a small tip. Pour the chocolate coating in thin strips over the meringue shells. Decorate with pistachios

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
240 kcal

CARBS
22 g

FATS
15 g

PROTEINS
3 g