Marbled meringue spots with cream and blueberries

Name: Marbled meringue spots with cream and blueberries
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 3 TABLESPOONS Blueberry Jam; 2 Protein (size M); 1 pinch Salt; 100 g fine sugar; 250 g Whipped cream; 200 g Blueberries; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 12

3 TABLESPOONS Blueberry Jam
2 Protein (size M)
1 pinch Salt
100 g fine sugar
250 g Whipped cream
200 g Blueberries
7-10 Tbsp Icing sugar
baking paper

Directions

1
Heat 2 tablespoons of jam and pass through a sieve. Whisk the egg whites and salt with the whisk of the hand mixer until stiff, adding sugar. Continue beating the beaten egg whites until the sugar has dissolved. Lightly marble the beaten egg whites with jam and place 10 flattened heaps of beaten egg whites on a baking tray lined with baking paper.
2
Bake meringue in a preheated oven (electric oven: 125 °C/ convection oven: 100 °C/ gas: not suitable) for approx. 1 hour. Reduce temperature (electric oven: 100 °C/ convection oven: 75 °C) and bake for approx. 1 further hour. Turn off the oven and let the meringue dry with the oven door closed
3
Wash and sort blueberries. Heat 1 tablespoon jam and add the blueberries. Whip the whipped cream until half stiff. Serve meringue with whipped cream and blueberries. Dust with icing sugar
4
Waiting time approx. 1 hour