This cake is so popular all over the world that I would never have thought that they invented it in New Zealand.
- Egg white – 3 pcs
- Powdered sugar – 230 g
- Lemon juice – 1 tsp
- Starch – 1 tsp
- Cream 33% or Mascarpone – 100g
- Berries optional
- Butter – 50 g
- First you need to bake meringues. Beat the whites with a mixer until a dense elastic foam, then gradually add the powder. When you feel that the mass has become glossy and the powder has dissolved, add starch and lemon juice.
- Beat for a couple more minutes. Line a baking sheet with parchment and line 6 baskets with a small indentation in the middle with a pastry bag.
- Preheat the oven to 150 degrees, bake the meringues for 10 minutes, then reduce the temperature to 100 and hold for another 30-40 minutes.
- For the cream, whip the cream until creamy, add powdered sugar and softened butter.
- Beat until smooth.
P.S. Cool the meringues right in the oven, then decorate them with cream and berries.
Airy, like a tutu, with delicate cream and juicy summer berries – how can anyone resist?