Meringue with marzipan

Name: Meringue with marzipan
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 24
Ingredients: 2 fresh protein (Gr. M); 100 g Sugar; 7-10 Tbsp Salt; 1 TEASPOON Lemon juice; 7-10 Tbsp 6 small marzipan bars with dark chocolate (12 g each; e.g. from Niederegger); baking paper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 24

2 fresh protein (Gr. M)
100 g Sugar
7-10 Tbsp Salt
1 TEASPOON Lemon juice
7-10 Tbsp 6 small marzipan bars with dark chocolate (12 g each; e.g. from Niederegger)
baking paper

Directions

1
For the meringue base, preheat the oven (electric oven: 100 °C/circulating air: 75 °C/gas: see manufacturer). Line a baking tray with baking paper. Beat the egg white until stiff, gradually adding sugar and 1 pinch of salt.
2
Continue beating until the sugar has dissolved and the mixture is shiny. Finally stir in lemon juice.
3
Cut the marzipan bars into about 24 pieces. Pour the egg whites into a piping bag with a large perforated spout. Spray half of the mixture as approx. 24 small flat spots on the tray. Place 1 piece of marzipan on each.
4
Spray the remaining mass as tuff onto it.
5
Leave to dry in a hot oven for about 2 hours. Take out and let cool down.