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Lene Marie Dotzler
Stuffed meringues
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Ingredients
Directions
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Additional requirements: hand mixer, baking tray covered with baking paper.
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Preheat the oven to 150 ° c.
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Split the eggs.
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Beat the egg whites in a clean bowl with the hand mixer until there are peaks on it.
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Add about two-thirds of the sugar while bit by bit and continue to beat until the protein becomes tough and will shine.
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Spoon four small pieces of protein on the baking sheet and make a hole in each mountain with a spoon.
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Put the baking sheet in the middle of the oven and bake the meringues thirty-five minutes.
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Switch off the oven, but allow the meringues in the dense oven to cool completely in three to four hours.
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Cut open the vanilla pod and scrape out the black seeds with a knife.
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In a pan with a thick bottom, whisk together the egg yolks with the rest of the sugar, the vanilla, the turmeric and the custard powder with the hand mixer.
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Add the milk and cream while beating.
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Pour the cream mixture into a pan with a thick bottom and heat everything on medium high heat, stirring until a creamy custard.
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Put the pan in a container with cold water and let the cream cool down, stirring regularly to prevent a sheet on it.
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Wash the strawberries, remove the crowns and halve the strawberries.
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Put the meringues on plates and put the vanilla cream in the cavities.
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Divide the strawberries and blueberries over it.
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Tip: You can also use cornstarch instead of custard powder.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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