Lightly airy meringue cupcakes filled with aromatic cranberries and soft mango.
Preheat the oven to 160°C degrees.
Whisk the egg whites into a light foam and gradually add powdered sugar. Whisk into a strong foam. Add starch and lemon juice. Again, slowly whisk everything (do not whisk for a long time).
Put the meringue in a pastry bag and squeeze out the round-shaped cupcakes on a baking sheet. Leave a hole in the middle (for jam). But you can also do it simply - put the meringue mass with a spoon on a baking sheet, making a hollow in the middle with a spoon.
Reduce the stove temperature to 100 °C and bake in the oven for 1 hour and 30 minutes. minutes. After baking, turn off the stove, open the oven door and let the meringue cool.
Prepare berry stuffing.
Put the berries in a saucepan and cook (you can beat them up a little). Add the starch mixed with water and sweetener and heat, stirring, until the mixture thickens. Set aside to cool.
Prepare the cream
Put the sweet cream, sweetener, and vanilla in a narrow container (it will whip faster) and whisk. Add the culinary curd "Baltais" and beat a little again.
Put the berry jam (50 g) on the meringue cakes and top with cream (~ 80 g).
It is better to fill the cakes with cream immediately before serving.
Finished product weight 1125
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
