Meringue blossom

Ingredients

Directions

1. 1

   Line 2 baking trays with baking paper and mark 1 large flower (approx. 24 cm Ø) on each. Beat the egg whites with lemon juice and salt until stiff, gradually adding 250 g sugar. Continue beating until the mixture is shiny and the sugar has dissolved (6-8 minutes). Put 2 tablespoons of mixture into a small bowl. Fill the remaining mixture into a piping bag with a large perforated spout. Spray the mixture ring by ring inside the flowers.

2. 2

   Dry meringue bases in a preheated oven (fan-assisted oven: 125 °C) for about 1 hour. Then turn down to 100 °C and let dry for another 3 hours. In the oven without convection (electric oven: 150 °C) change the trays from time to time. After 1 hour, switch down to 125 °C and bake for a further 3 hours, changing trays several times. Colour the removed meringue with food colouring lilac and put it into a disposable piping bag or small freezer bag. Cut off small corner and spray small flowers and drops onto a baking tray lined with baking paper. Put the drops and flowers in the oven for 1-2 hours or leave to dry overnight. Take the flowers out of the oven and let them cool down. Whip the cream until stiff, adding 2 tablespoons of sugar, cream firming agent and vanillin sugar. Remove 2 tablespoons of cream. Stir jam until smooth. Spread 1 large blossom with jam.

3. 3

   Take the flowers out of the oven and let them cool down. Whip the cream until stiff, adding 2 tablespoons of sugar, cream firming agent and vanillin sugar. Remove 2 tablespoons of cream. Stir jam until smooth. Spread 1 large blossom with jam. Spread the cream on top and cover with the 2nd flower. Pour 2 tablespoons of cream into a piping bag with a perforated spout and spray small tuffs onto the flower. Decorate the cake with small flowers and drops and serve quickly