Pink cloud

Name: Pink cloud
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 12
Ingredients: 2 fresh protein (Gr. M); 100 g Sugar; 7-10 Tbsp Salt; 1 TEASPOON Lemon juice; 1 knife tip pink food paste; 50 g white chocolate; 100 g soft butter; baking paper; 7-10 Tbsp Piping bag with star nozzle

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 12

2 fresh protein (Gr. M)
100 g Sugar
7-10 Tbsp Salt
1 TEASPOON Lemon juice
1 knife tip pink food paste
50 g white chocolate
100 g soft butter
baking paper
7-10 Tbsp Piping bag with star nozzle

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
Stir in food colouring briefly so that pink streaks form. Pour the egg whites into a piping bag with a large star-shaped spout. Spray 24 flat rosettes (each approx. 3 cm Ø) onto the tray.
4
Leave to dry in a hot oven for about 2 hours. Take out and let cool down.
5
Break the chocolate into pieces for the filling. Melt carefully in a hot water bath, let it cool down for about 10 minutes. Whisk the butter with the whisks of the mixer for about 6 minutes until white and creamy.
6
Gradually stir in the chocolate while it is still liquid.
7
Fill chocolate cream into a piping bag. Pour onto the smooth underside of 12 meringue rosettes. Place the remaining rosettes on top and press down lightly. Leave to set in a cool place (not in the fridge!).
8
Keep in a cool place for 2-3 days.