Mini Meringue Cake with Hazelnut Mascarpone Cream

For the mini meringue cake with hazelnut mascarpone cream, prepare the meringue mixture. To do this, beat the egg whites with the salt using a handheld electric mixer or in a cake machine until stiff, gradually increasing the mixing speed.

Add two to three teaspoons of sugar, beat the beaten egg whites a little more firmly and, with the motor running, gradually drizzle in the remaining sugar.

Once the beaten egg whites are well risen, add the lemon juice. Stir in the powdered sugar, divided into two or three portions, and beat the beaten egg whites for another ten minutes.

Check that the sugar is evenly mixed in, otherwise beat the beaten egg whites a little longer. Preheat the oven to 100 °C.

For the stripes, invert the piping bag and use a pastry brush to pipe raspberry-colored stripes in a thick layer. Then turn the piping bag right side up again and fill with half of the mixture.

Place the other half in another piping bag, both with 20mm hole nozzles. Pipe ten striped and twelve white teardrop-shaped mini-baisers, each about 4 cm high, onto a baking sheet lined with parchment paper. Bake for two hours in a preheated oven at 100 ° C on the middle rack, then let cool.

For the ganache, in a small saucepan, briefly bring the whipped cream to the boil. Remove from the heat and melt the couverture in it for five minutes. Then stir with a wooden spoon to a shiny, creamy ganache. Allow to cool slightly

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