Gingerbread meringue tuffs with cardamom cream filling

Melissa Olsen
3.6 14
75 mins
75 mins


Servings: 30
  • 2 Protein (size M)
  • 1 pinch Salt
  • 100 g + 2 tablespoons sugar
  • 20 g Cocoa powder
  • 1 1/2 TSP. Gingerbread spice
  • 50 g Butter
  • 50 g Fresh cream
  • 1 coated Tsp ground cardamom
  • 7-10 Tbsp Cocoa powder
  • baking paper


  1. 1

    Beat the egg whites and salt with the whisks of the hand mixer until stiff. Let 100 g sugar trickle in. Continue beating until the sugar has dissolved and a shiny mass has formed. Mix the cocoa and gingerbread spice, sieve over the beaten egg white and fold in.

  2. 2

    Pour the beaten egg white into a piping bag with a perforated nozzle. Line a baking tray (32 x 39 cm) with baking paper. Spray egg white mixture in small tuffs on top. Bake in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) for approx. 45 minutes. Turn off the oven and let the tuffs cool down overnight.

  3. 3

    Whisk butter and 2 tablespoons of sugar with a whisk of the hand mixer until white/creamy. Stir in crème fraiche by the spoonful. Fold in cardamom. Pour cream into a piping bag. Remove tuffs from baking paper. Spray some cream on the underside of a tuff. Place another meringue tuff with the underside on top. Repeat with the other meringue tuffs. Dust with cocoa powder to serve