Meringue shells with vanilla cream and cherry sauce

Name: Meringue shells with vanilla cream and cherry sauce
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 8
Ingredients: 3 Protein (size M); 150 g finest granulated sugar + 1 tablespoon sugar; 1 1/2 TSP. + 12 g cornstarch; 1 TEASPOON Lemon juice; 1 glass (720 ml) Sour cherries/ morello cherries; 250 ml Milk; 100 g Whipped cream; 1 package bake-proof pudding cream "vanilla flavor"; 1 TEASPOON Icing sugar for dusting; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 8

3 Protein (size M)
150 g finest granulated sugar + 1 tablespoon sugar
1 1/2 TSP. + 12 g cornstarch
1 TEASPOON Lemon juice
1 glass (720 ml) Sour cherries/ morello cherries
250 ml Milk
100 g Whipped cream
1 package bake-proof pudding cream "vanilla flavor"
1 TEASPOON Icing sugar for dusting
baking paper

Directions

1
Beat the egg whites until stiff, adding 150 g sugar at the end. Continue beating until a smooth, firm, shiny mixture is obtained. Sift 1 1/2 tsp. starch on top, add lemon juice and fold in. Line a baking tray with baking paper. Put the beaten egg white in a piping bag and spray 8 tuffs onto the baking paper. Use a teaspoon to press one trough into each
2
Leave to dry in the preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: not suitable) for approx. 4 hours. Switch off the oven. Let meringue dry overnight with the door slightly open
3
Drain the cherries on a sieve, collect the juice. Mix 4 tablespoons cherry juice and 12 g starch. Boil up the rest of the cherry juice and 1 tbsp. sugar. Stir the starch into the boiling juice and let it simmer for about 1 minute while stirring. Add cherries, fold in and let cool off
4
Pour milk into a mixing bowl and mix with the pudding cream powder according to the package instructions. Whip cream until stiff and fold into the cream. Fill meringue shells with vanilla cream and cherry compote and dust with icing sugar
5
Waiting time approx. 12 hours