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Meringue with blueberries, raspberries and edible violets

‘It is lovely to harmonize the colour of the violets with the colour of the fruit’

 

 MG 3674        

Ingredients and requirements for a pie for 4 persons:
4 eggs
200 g white caster sugar
1 teaspoon of vinegar
125 g blueberries
125 g blackberries
1 tablespoon of powdered sugar
250 ml of whipping cream
edible violets
baking paper

 

Preparation:            

Preheat the oven at 140°C (convection oven at 125°C).

Separate the eggs. Put the egg whites in a dry, clean bowl. The egg yolks will not be used. Beat the egg whites in the bowl until they are stiff.

Add the caster sugar in three phases. Hold off adding the next part until the sugar is fully dissolved. Whisk until the egg white shines and peaks.

Lastly, add the teaspoon of vinegar and mix the mass well.

Put the baking paper on the baking tray and spoon the egg white onto the baking tray, creating a circle with a Ø of about 30 cm.

Bake the meringue for about 1 hour until it is done.

Turn off the oven and leave the meringue in the oven for another hour. Then take out the meringue and allow it to cool off.

Whip the cream, together with the powdered sugar, to soft peaks, divide the whipped cream and subsequently the fruit over the meringue and decorate this with the violets.

Serve right away.