Description
Lovely looking cakes!
Ingredients
Scale
For the meringue
- 7 oz (200 g) caster sugar
- 5 egg whites
- pinch of salt
- 0.85 cup (200 ml) cold water
For the filling
- 2.11 cups (500 ml) whipping cream
- 2 tbsp sugar
- 1 vanilla bean
Instructions
- Place the sugar and water in a small saucepan over a high heat. Bring to the boil, stirring continuously with a wooden spoon until the sugar has dissolved.
- Reduce the heat to medium and brush down sides of the saucepan with a wet pastry brush to prevent any sugar crystals forming.
- Meanwhile, beat the egg whites with the cream of tartar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Bring the sugar syrup to 121°C (hard ball stage), then increase the mixer’s speed to high and with the motor running pour in the hot syrup in a smooth, steady stream.
- When the syrup is completely incorporated, lower the speed to medium and continue to beat the meringue until it has cooled to room temperature (15-20 minutes). By this stage the meringue will be thick, glossy and ready to immediately use. Transfer it into a piping bag with round tip and pipe large, round piles onto a baking tray lined with parchment paper. Preheat oven to 248F (120C) and dry them for about 4 hours. You can make them several days in advance and fill on the day of serving.
- For the filling, whip cream with sugar and beans from one vanilla pod. Transfer into a piping bag with round tip and glue two meringue pieces with it. Serve.
- Since meringues are fairly sweet, you can dust them with some cocoa powder before serving.
- Category: Dessert
- Cuisine: Italian