Meringue tuffs & Meringue hearts

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Since even the smallest amounts of fat prevent the beaten egg white from becoming firm, wipe out a metal or glass bowl with some lemon juice. Add the egg white to the bowl. Add 2 teaspoons of lemon juice to make the mixture more stable when whipped. Whisk with the whisk of the mixer at medium speed, then continue whisking at the highest speed.

2. 2

   When the mixture begins to stiffen, add the sugar by the spoonful. When all the sugar has been stirred in, continue beating until the sugar has dissolved.

3. 3

   The beaten egg white is ready when the mixture is shiny white and sticks compactly to the whisk.

4. 4

   Halve the mixture as desired and carefully and evenly stir in other ingredients (for the hearts, e.g. beetroot juice) using a dough scraper, not a mixer.

5. 5

   Preheat oven (electric cooker: 100 °C/circulating air: not suitable/gas: see manufacturer). Line two trays with baking paper. Place the piping bag with star-shaped spout in a high mixing bowl and beat the upper edge over the edge of the mixing bowl. This makes it easy to fill in the white meringue.

6. 6

   Spray about 40 small tuffs onto the baking tray, bake for about 45 minutes (heat your oven strongly, check after 40 minutes already!). The tuffs should still be a little soft on the inside and are intended to be eaten soon (or see "This way it stays fresh longer"). Pour the pink mixture into a piping bag with perforated spout, squirt about 40 hearts onto the baking tray, just as the tuffs are baking. Take out, let it cool down.

Nutrition Facts

KCAL
4 kcal

CARBS
1 g

FATS
1 g

PROTEINS
1 g