Meringue shells with marbled blueberry cream

Name: Meringue shells with marbled blueberry cream
Cook time: 3 h
Total time: 3 h
Yield: 12
Ingredients: 2 Protein (size M); 7-10 Tbsp Salt; 1/2 TEASPOON Lemon juice; 100 g Sugar; 75 g Blueberries; 250 g Whipped cream; 7-10 Tbsp Cocoa powder; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 12

2 Protein (size M)
7-10 Tbsp Salt
1/2 TEASPOON Lemon juice
100 g Sugar
75 g Blueberries
250 g Whipped cream
7-10 Tbsp Cocoa powder
baking paper

Directions

1
Beat the egg whites, 1 pinch of salt and lemon juice with the whisk of the hand mixer until stiff, finally add sugar. Continue beating until a smooth, firm, shiny mixture is obtained. Pour the meringue mixture into a piping bag with perforated spout (1-2 cm Ø)
2
Line a baking tray with baking paper, squirt 12 oval portions (each approx. 6 cm long) onto the baking tray. Use a teaspoon to press a small depression into each portion. Bake in the preheated oven (electric cooker: 100 °C/recirculating air + gas: not suitable) for approx. 2 1/2 hours on the lower rail of the oven, sliding 1 baking tray over it. Switch off the oven and let the meringue cool down overnight
3
Defrost blueberries in a bowl for about 30 minutes. Whip the cream with the whisk of the hand mixer until stiff, fold in the blueberries. dust meringue shells lightly with cocoa, spread cream on meringue shells
4
waiting time approx. 12 1/2 hours