Meringue cakes with fruits

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Directions

1. 1

   Beat egg whites until stiff, add sugar and continue beating for about 5 minutes until the sugar is dissolved. Add 1 tablespoon lemon juice at the end. Pour the meringue mixture into a piping bag with perforated spout. Line a baking tray with baking paper and squirt eight circles (10 cm Ø each) on top. Spray small tuffs onto the edges.

2. 2

   Dry in a preheated oven (electric cooker: 75 °C/ circulating air: 50 °C/ gas: level 1) for approx. 3 hours. Let meringue shells cool down. Coarsely chop the chocolate coating and melt it on a hot water bath. Coat the shells with chocolate coating and allow to dry. Peel, halve and slice the kiwi. Peel the orange so that the white skin is completely removed. Remove the flesh between the parting skins. Dab orange fillets dry. Peel the mango and cut the flesh into slices from the stone. Peel and slice the banana and sprinkle with 1 tablespoon of lemon juice.

3. 3

   Peel the orange so that the white skin is completely removed. Remove the flesh between the parting skins. Dab orange fillets dry. Peel the mango and cut the flesh into slices from the stone. Peel and slice the banana and sprinkle with 1 tablespoon of lemon juice. Dab banana slices dry. Cover meringue cake with the fruit and serve decorated with lemon balm

4. 4

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
170 kcal

CARBS
33 g

FATS
3 g

PROTEINS
3 g