Currant sandwiches

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Line 2 baking trays with baking paper and draw 14 circles (each approx. 7 cm ∅) on them. Turn the baking paper over. Beat the egg white, lemon juice and salt until stiff, pour in 250 g sugar. Keep beating until the mixture is shiny and the sugar has dissolved. Spread 1 tablespoon of beaten egg white on each circle. Sprinkle with coconut flakes.

2. 2

   Dry in a preheated oven (electric cooker: 75 °C/ convection oven: 50 °C/ gas: unsuitable) for 3-4 hours. Soak the gelatine. Remove berries, except for a few panicles for decoration. Mix with sour cream and 2 tablespoons of sugar, crushing the berries slightly. Squeeze the gelatine, dissolve and mix with a little sour cream. Then stir into the remaining cream. Put it in a cold place. Whip the cream until stiff. As soon as the cream starts to gel, fold in the cream. Brush the currant panicles with syrup and roll in 2 tablespoons of sugar. Shortly before serving, spread the redcurrant cream over 7 meringue thalers.

3. 3

   Then stir into the remaining cream. Put it in a cold place. Whip the cream until stiff. As soon as the cream starts to gel, fold in the cream. Brush the currant panicles with syrup and roll in 2 tablespoons of sugar. Shortly before serving, spread the redcurrant cream over 7 meringue thalers. Place the rest of the meringue on top. Decorate with sugared panicles

4. 4

   3-4 hours waiting time

Nutrition Facts

KCAL
420 kcal

CARBS
49 g

FATS
22 g

PROTEINS
6 g