Mini Meringues with Raspberries and Peanuts

For mini meringues with raspberries and peanuts, 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. Line one or two baking sheets with baking paper.

Fill the meringue mixture into a piping bag with a 20 mm nozzle. Use it to pipe 40 drop-shaped meringues, about 4 cm high, onto the baking papers and sprinkle them with the peanut chips. Bake for two hours in the preheated oven at 100 ° C on the middle shelf. Let the finished mini-baisers cool on a cake rack.

Briefly wash the raspberries and heat them in a small saucepan with the sugar, vanilla, lemon juice and water on medium heat for about four to five minutes. Remove the saucepan from the heat and let the raspberry sauce cool.

Spread the bottom of one meringue at a time with a little peanut butter and spread some raspberry sauce on top. Spread the bottom of another meringue with peanut butter.

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