Darbo Mini Meringues with Blackberry Jam
Do you enjoy simple yet impressive desserts? If so, try our recipe for mini meringues with blackberry and blackcurrant jam. The sweet flavor, perfectly balanced by the slightly tart jam, is sure to please many a sweet tooth. This recipe was created in collaboration with Flymetotehspoon.
Number of servings
12
Sharpness level
MILD
Preparation time
1,5 hrs
Difficulty level
EASY
INGREDIENTS
Ingredients for meringues (approx. 10-12 meringues):
- 4 egg whites
- pinch of salt
- 200 g of fine sugar
- 1 teaspoon lemon juice
- 1 teaspoon of potato flour
Ingredients for the cream:
- 125 g mascarpone cheese
- 200 ml cream 30%
Additionally:
- 100 gr Darbo blackberry and blackcurrant jam
- Rosemary and fresh cranberries or blackberries for garnish
A METHOD OF PREPARING
- Beat the egg whites with a pinch of salt until stiff.
- While continuing to beat, gradually add the sugar, waiting about 30-60 seconds each time until it dissolves completely.
- When the beaten egg whites become thick and glossy, add the lemon juice and potato starch. Mix for just a few seconds until combined.
- Preheat the oven to 100 degrees (top and bottom).
- Transfer the mixture to a pastry bag and squeeze out meringue nests onto a baking tray lined with baking paper.
- Bake for about 1 hour and 15 minutes. After this time, turn off the oven and leave the meringues inside for at least 30 minutes.
- Serve with blackberry and blackcurrant jam, rosemary sprigs and dried cranberries.
- Note: All ingredients should be at room temperature.
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