Filled Mocca-Baisers
easy
150 mins
150 mins
Ingredients
- 2 TABLESPOONS Instant espresso powder
- 4 Protein
- 1 TABLESPOON Lemon juice
- 1 pinch Salt
- 250 g Sugar
- 50 g Dark chocolate coating
- 250 g Whipped cream
- 1 package Cream stabiliser
- 1 TABLESPOON Bourbon vanilla sugar
- 1 can(s) (425 ml; separation weight: 250 g) Apricots
- 200 g Strawberries
- 7-10 Tbsp Cocoa
Directions
- 1
Dissolve the espresso powder in 2 tablespoons of hot water and let it cool down. Beat egg whites, lemon juice and salt until very stiff. Add sugar while stirring. Stir in the espresso powder.
- 2
Pour the mixture into a piping bag with a star-shaped spout and squirt 24 rosettes (approx. 8 cm Ø) onto a baking tray lined with baking paper. In a preheated oven (electric cooker: 100 °C/ gas: stage 1), first dry for 1 hour, then for another hour at 75 °C.
- 3
Let it cool down on a cake rack. Coarsely chop the chocolate coating and melt in a hot water bath. Spread half of the meringue with it and let it dry. Whip the cream, cream firmer and vanilla sugar until stiff.
- 4
Drain the apricots and cut into slices. Clean, wash and halve or slice the strawberries. Spread the fruit over 12 meringue slices. Fill cream into a piping bag with star-shaped spout and squirt onto the fruit.
- 5
Cover each with a second meringue. Dust with cocoa. Results in about 12 pieces.
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