Meringue with red current berries

Else Marie’s meringue with red current berries

This is the perfect way to enjoy a quiet summer afternoon. Thank’s to my sister and Else Marie for the recipe and the cake ūüôā

Meringue with red current berries

Recipe

Bottom

  • 4 egg whites
  • 1 tsp. vinegar
  • 250 g. sugar
  • 100 g. chopped almonds

Cream filling

  • 1/2 liter whipping cream
  • 300 g. red currents or other tart fruit

Topping

  • 100 g. White chocolate
  • berries left on the vine

Whip egg whites, vinegar & sugar for approx. 5 minutes – til thick & white. Mix in the nuts. Take baking pan w/ backing paper, draw 2 circles with a diameter of approx. 20 cm. , turn the paper & sprinckle with light flour. Spread egg whites in the circle. Bake for approx. 1 hour @ 150 (c). Turn off oven & let sit in the oven until cold.

Whip cream to a light foam and add the rinsed berries. Spread the filling on top of a meringue bottom, and place another meringue bottom on top.

Chop the chocolate, melt on low temperature in a bain marie, let it cool slightly. Drizzle on top from a hight.

 

ENJOY!