Servings:
8
Prep time:
20
Cooking time:
60
INGREDIENTS
- - 200 g of powdered sugar
- - 4 egg whites
- - 3 drops of vanilla extract
- - 0.25 l of whipped cream
- - 750 g of raspberries
INSTRUCTIONS
- Half fill a saucepan with water that can hold a bowl in it and bring almost to a boil, then remove the pan from the heat.
- Set the oven temperature to 110 ° C.
- Sift the icing sugar into the bowl, combine the egg whites, place the bowl into the saucepan with the hot water and, with the help of a whisk, whip the whites vigorously for at least 10 minutes, until the mixture is swollen and compact. Add the vanilla and mix.
- Line a baking tray with baking paper and with the help of a pastry bag or a pastry syringe, forming a disk with the raw meringue. To get the edge do a series of tufts in the shape of a crown on the edges of the disc.
- Bake in the oven and cook for 1 hour at a constant temperature of 110 ° C. Remove from the oven and let to cool.
- When the meringue is nicely chilled fill with the whipping cream and fill the basket and sprinkle with the raspberries. Store in refrigerator and serve cold.
