Meringue is a dessert that I don't usually plan. Most often, I prepare meringues when I have proteins from other recipes. This one was baked thanks to the baked .

I served the meringue with oranges because it is season for them, and cinnamon because I like this combination very much.

Ingredients

BEIGE

4 proteins

200 g of sugar

a pinch of salt

1 teaspoon of lemon juice

1 flat teaspoon of potato flour

1 flat teaspoon of cinnamon

CREAM

200 ml of 30% cream

200 ml of ricotta cheese

50 g of powdered sugar

2 tablespoons of orange juice

ORANGE

2 big oranges

1 tablespoon of sugar

Execution

BEIGE

Beat egg whites with a pinch of salt with a mixer, at the end of whipping gradually, preferably add sugar one spoon at a time. When we get stiff, shiny foam, add lemon juice and beat for a while. At the end, add potato flour, cinnamon and mix - gently, literally 2-3 turns and it's ready!

Line the baking tray with baking paper, draw a circle, about 20 cm, and put the meringue on it. Use the spatula to shape a rather neat mound.

Preheat the oven to a temperature of 165-170 ° C with hot air. Put the meringue into the preheated oven and bake it for 5 minutes. After this time, reduce the oven power to 135 - 140 ° C, also with hot air and bake the meringue for 1.5 hours. Let it cool in the oven with the door slightly ajar. A good way is to put a wooden spoon between the door and the oven. It is best to bake the meringue in the evening and leave it overnight in a preheated oven.

CREAM

Put the package with the cream in the freezer for 15 minutes. Combine the powdered sugar and orange juice with the ricotta and mix them thoroughly. Whip the cream until stiff, gently combine with the ricotta and leave for half an hour in the fridge.

ORANGE

Fillet the oranges - use a sharp knife to cut off the top and bottom of the fruit, so that the flesh is visible. Then place the orange vertically and cut the skin together with the white albedo. From the prepared fruit, use a sharp and thin knife to cut out the fillets from between the white membranes. Put the fillets aside, squeeze the juice from the rest of the orange with your hand.
In a small saucepan, heat the juice and sugar until a syrup is obtained and cool.

Put the meringue on a plate or a platter. Garnish with cream, cover with orange fillets, pour orange sauce and sprinkle with cinnamon. For refreshment, we can add fresh mint leaves.

Enjoy your meal!

also check

Passion cake, i.e. Pavlova meringue - Pavlova with whipped cream, blackberries and passion fruit

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Forest moss, undergrowth ... with forest fruit, with ricotta cream and cream

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Cheese pie with pumpkin, leek and feta

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Fruit carpaccio with avocado and ricotta mousse

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