It is much simpler to prepare than pavlova, the meringue pie is also delicious, it makes a beautiful table, and it is possible to combine all possible fillings and fillings imaginable.
This time it’s a really delicious and beautiful pie with a “raspberry cheesecake” filling.
The only secret is the same as for pavlova. Beat the egg whites with the sugar for about 10 minutes until stiff. Then have fun imagining fillings and combinations that will always surprise your guests! And it’s a great way to use up egg whites, especially when making sponge cakes – it’s always a good idea to use up extra egg whites!
ingredient:
200g egg whites
250 g powdered sugar
25 g corn starch
1 teaspoon lemon juice or apple cider vinegar
Fill and Cover:
200g cream cheese
100ml cream
125g raspberries
100 g powdered sugar
preparation:
Beat the egg whites. Once it has risen somewhat, add powdered sugar and continue whipping until it becomes firm and shiny. Then add 1 teaspoon of lemon juice or vinegar and cornstarch. And keep stirring until it forms a very stiff meringue. (In total, I beat it with an electric mixer for about 10 minutes.)
Then line a baking tray with parchment paper and use a spatula to spread the meringue into an even layer. Place in an oven preheated to 150°C and bake for about 30 minutes.
Meanwhile, prepare raspberry filling. Reserve a few raspberries for decoration and beat the rest with powdered sugar. Add cream cheese and fresh cream and mix. book.
Remove from the oven, place the meringues on clean parchment paper and let cool on a wire rack for a few minutes. Then spread a thin layer of raspberry mixture over the meringue and carefully roll.
Place on a serving plate, spread with remaining raspberry mixture and finish with fresh raspberries.
take pleasure in!
