Gingerbread meringue tuffs with cardamom cream filling
easy
75 mins
75 mins
Ingredients
- 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
Directions
- 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
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
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
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