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Raspberry Meringue Kisses with White Chocolate
(0)
165 min
Under an hour
Knuspr-Küche
Diese zarten Himbeer-Baiser-Küsschen sind das perfekte Highlight für jede Kaffeetafel oder als feines Weihnachtsgebäck. Die luftigen Baisers werden mit einer cremigen Ganache aus weißer Schokolade und fruchtigem Himbeerpüree gefüllt und mit knackigen Pistazien veredelt. Ein himmlisches Zusammenspiel aus süß, fruchtig und knusprig!
Ingredients
Preparation method
PREPARATION OF THE MERINGUES
Mix all ingredients for the meringues (egg whites, lemon juice, 10g raspberry puree, sugar) in a metal bowl and place over a bain-marie. Heat over medium heat, stirring constantly and gently with a whisk, until the sugar has completely dissolved. Then remove from the steam and beat stiff in a food processor at maximum speed until the egg whites are glossy and form firm peaks. Let cool completely.
Pipe the mixture onto a baking sheet lined with baking paper using a piping bag. Sprinkle with halved pistachios.
Bake in the oven at 90°C convection for approx. 2 hours and 15 minutes. Do not open the oven. Afterwards, let rest for at least one hour in the switched-off oven.
Chef's tip
For the raspberry puree, briefly boil the frozen raspberries and pass them through a fine sieve. You will need a total of approx. 70g of puree.
Nutritional values
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