Meringue butter milk wafers with blueberries

Name: Meringue butter milk wafers with blueberries
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 500 g Blueberries; 6 TABLESPOONS Black Currant Cassis; 125 g Butter; 175 g Flour; 255 g Sugar; 1/2 TEASPOON Baking Powder; 1 pinch Salt; 1/8 l Buttermilk; 2 Eggs (size M); 3 Protein (size M); 7-10 Tbsp red sugar; 7-10 Tbsp Grease; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

500 g Blueberries
6 TABLESPOONS Black Currant Cassis
125 g Butter
175 g Flour
255 g Sugar
1/2 TEASPOON Baking Powder
1 pinch Salt
1/8 l Buttermilk
2 Eggs (size M)
3 Protein (size M)
7-10 Tbsp red sugar
7-10 Tbsp Grease
baking paper

Directions

1
Select the blueberries, wash and drain well. Put them in a bowl and pour the cassis over them. Melt the butter in a small pot and let it cool down a little. Mix flour, 15 g sugar, baking powder and salt in a bowl. Whisk buttermilk and eggs.
2
Pour into the flour mixture while stirring and mix to a smooth, thin wafer dough. Finally stir in liquid fat. Preheat waffle iron, grease well. Bake 8 waffles one after the other. Beat the egg whites until stiff, adding 240 g sugar. Line a baking tray with baking paper and place the waffles on top. Spread marinated blueberries on top. Put a blob of meringue mixture on each wafer. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes.
3
Beat the egg whites until stiff, adding 240 g sugar. Line a baking tray with baking paper and place the waffles on top. Spread marinated blueberries on top. Put a blob of meringue mixture on each wafer. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 10 minutes. Remove and sprinkle with red sugar