Meringue with nut nougat cream

Name: Meringue with nut nougat cream
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 24
Ingredients: 75 g Nut Nougat Cream; 2 Protein (size M); 1 pinch Salt; 100 g Sugar; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 24

75 g Nut Nougat Cream
2 Protein (size M)
1 pinch Salt
100 g Sugar
baking paper

Directions

1
Nut nougat cream, if too firm, possibly warm up slightly. Beat the egg white with the whisk of the hand mixer until stiff, adding salt and sugar. Lightly fold in the nougat cream so that streaks appear. Line 1-2 baking trays with baking paper. Use a teaspoon to place about 25 blobs on the baking paper. Dry in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for about 2 hours. Keeps for several weeks if packed airtight