Meringue omelettes with lemon cream and strawberries
easy
75 mins
75 mins
Ingredients
- 3 Protein (size M)
- 125 g + 3 tablespoons sugar
- 1 package Vanillin sugar
- 1 TEASPOON Cornstarch
- 7-10 Tbsp Juice of 1 lemon
- 500 g Strawberries
- 750 g Whipped cream
- 7-10 Tbsp grated rind of 1 untreated lemon
- 7-10 Tbsp Icing sugar to dust
- 7-10 Tbsp Lemon peel and lemon corners
- 7-10 Tbsp Oil
- baking paper
Directions
- 1
Line two baking trays with baking paper and spread a thin layer of oil. Beat the egg white with the whisks of the hand mixer until stiff. Add approx. 60 g sugar and continue beating for a few minutes.
- 2
Mix 65 g sugar, vanillin sugar and starch. Add the mixture and 1 tsp. lemon juice to the beaten egg white and continue beating until the mixture is very firm and shiny. Pour the mixture into a piping bag with a perforated nozzle (12 mm Ø).
- 3
Spray 6 circles (approx. 10 cm Ø) spirally onto each sheet. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 15-20 minutes one after the other until the circles come off the baking paper easily.
- 4
Remove and leave to cool on the tray for a few minutes. Dust 1 piece of baking paper with icing sugar, place the omelettes on top with the top down and cover with a damp cloth. Wash, clean and slice the strawberries.
- 5
Whip the cream until stiff, pour in 3 tablespoons of sugar. Stir in the remaining lemon juice and zest. Fill cream into a piping bag with a large star-shaped spout. Spray one half of the omelet with cream and spread strawberries on top.
- 6
Fold the other half over. Dust with icing sugar. Decorate with lemon peel and lemon corners.
Nutrition Facts
270 kcal
20 g
20 g
3 g
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