Meringue shells with raspberry cream and chocolate sauce

Name: Meringue shells with raspberry cream and chocolate sauce
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 4 Protein (size M); 1 pinch Salt; 1 TABLESPOON Lemon juice; 200 g + 2 tablespoons sugar; 300 g frozen raspberries; 50 g Dark chocolate; 500 g Whipped cream; 75 g Muscovado sugar; 25 g Butter; 2 packages Vanillin sugar; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

4 Protein (size M)
1 pinch Salt
1 TABLESPOON Lemon juice
200 g + 2 tablespoons sugar
300 g frozen raspberries
50 g Dark chocolate
500 g Whipped cream
75 g Muscovado sugar
25 g Butter
2 packages Vanillin sugar
baking paper

Directions

1
Beat the egg whites, salt and lemon juice until stiff with the whisks of the hand mixer. Finally, pour in 200 g sugar. Continue beating until a smooth, firm, shiny mixture is obtained. Pour meringue mixture into a piping bag with a large star-shaped spout. Line a baking tray with baking paper. Spray 6 circles (approx. 11 cm Ø) onto it. Spray one spot in the middle of each circle and spread to a base. Bake in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: not suitable) for approx. 2 hours. Turn off the oven, open a crack and let the meringue cool down overnight
2
Sprinkle raspberries with 2 tablespoons of sugar and defrost at room temperature. Chop the chocolate. Heat 150 g cream, Muscovado sugar and butter in a pot. When the butter has melted, remove the pot from the heat and melt the chocolate in it
3
Whip 350 g cream with vanillin sugar until stiff. Mash thawed raspberries with a fork and fold in. Spread the raspberry cream in the meringue bowls and serve immediately with the chocolate sauce
4
Waiting time approx. 12 hours