Meringue tartlets with strawberries

Name: Meringue tartlets with strawberries
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 8
Ingredients: 3 Protein (size M); 180 g finest household sugar; 2 TEASPOONS Lemon juice; 75 g Dark chocolate coating; 500 g Strawberries; 30-40 g Strawberry jelly (or other red jelly); 7-10 Tbsp Mint; 1 TABLESPOON sugar for sprinkling; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 8

3 Protein (size M)
180 g finest household sugar
2 TEASPOONS Lemon juice
75 g Dark chocolate coating
500 g Strawberries
30-40 g Strawberry jelly (or other red jelly)
7-10 Tbsp Mint
1 TABLESPOON sugar for sprinkling
baking paper

Directions

1
Beat the egg whites until stiff, add the sugar and continue beating until the sugar is dissolved. Add lemon juice at the end. Pour the meringue mixture into a piping bag with a large perforated spout. Line a baking tray with baking paper and spray 8 large tuffs on top. Press small depressions into the tuffs with a tablespoon. Leave to dry in the preheated oven (electric cooker: 100 °C/ gas: stage 1/ circulating air: 75 °C) for approx. 3 hours. Let meringue shells cool down.
2
Coarsely chop the chocolate coating and melt it on a hot water bath. Spread the chocolate coating on the shells and allow to dry. Wash the strawberries, drain well and clean. Cut the strawberries into slices and spread them in the meringue shells. Heat the jelly and spread on the strawberries. Decorate with mint and serve sprinkled with sugar crystals as desired
3
Waiting time approx. 45 minutes