Meringue with raspberry cream and chocolate sauce

Xavier Baldwin
5 1
150 mins
150 mins


Servings: 6
  • 4 fresh protein (Gr. M)
  • 7-10 Tbsp Salt
  • 1 TABLESPOON Lemon juice
  • 200 g + 2 tablespoons sugar
  • 300 g frozen raspberries
  • 50 g Dark chocolate
  • 150 g + 350 g whipped cream
  • 75 g Mascobado sugar (alternatively brown sugar)
  • 2 tablespoons (25 g) Butter
  • 2 packages Vanilla sugar
  • baking paper


  1. 1

    Line a baking tray with baking paper. Preheat the oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Beat the egg whites, 1 pinch of salt and lemon juice with the whisks of the mixer until stiff, adding 200 g sugar at the end.

  2. 2

    Continue beating until a smooth, firm, shiny mass is obtained.

  3. 3

    Pour the beaten egg white into a piping bag with a large star-shaped spout. Spray 6 circles (approx. 10 cm Ø) onto the baking tray. Spray a large dot in the middle of each circle and spread it out to form a base.

  4. 4

    Bake in a hot oven for about 2 hours. Then turn off the oven and let the meringue cool down overnight.

  5. 5

    The next day, sprinkle raspberries with 2 tablespoons of sugar and defrost. Break the chocolate into pieces. Heat 150 g cream, mascobado sugar and butter in a pot. As soon as the butter has melted, remove the pot from the stove and melt the chocolate in it while stirring.

  6. 6

    Whip 350 g cream until stiff, allowing the vanilla sugar to trickle in. Mash thawed raspberries with a fork and fold in. Pour raspberry cream on the meringue tartlets, spread chocolate sauce over them.

  7. 7

    Serve immediately.

Nutrition Facts

600 kcal
65 g
33 g
6 g