Meringue Tartlet with Sour Cherry Ragout


Rating: 3.60 / 5.00 (5 Votes)


Total time: 45 min

Servings: 8.0 (servings)

Meringue:





Filling:








Set:




Instructions:

Meringue: Beat the egg whites with the granulated sugar, sift in the powdered sugar and fold in. Using a 6-holed nozzle and a piping bag, pipe 8 bases with an approximate diameter of 8 cm onto the parchment paper, possibly sketching in advance with a pencil. Use a 6 mm star nozzle to pipe small rosettes on the edge. Place on a hot baking tray and dry at about 80 degrees for 4-5 hours in a slightly open oven.

The meringues keep well in a sealed tin! Filling: Pit the cherries, collect the juice and heat with red wine and sugar. Dissolve the maizena (cornstarch) a little, add it and bring to a boil. Finally, add the cherry brandy and the cherries.

Brush the meringues with dissolved cooking chocolate, fill with the cooled ragout and garnish with cherries and whipped cream.

Our tip: Use high-quality red wine for an especially fine taste!

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