Airy flower-shaped mini meringue cakes: how to prepare a delicious and beautiful dessert

Mini meringue cakes are the perfect dessert for those who don't like heavy sweet dishes. They are extremely airy and delicate, and everyone will definitely like them.

A food blogger with the nickname julia food blog ua shared how to make airy mini meringue cakes on Instagram. They look like flowers, which only whets your appetite.

Ingredients for the meringue

• sugar - 300 g
• whites - 150 g
• corn starch - 30 g
• citric acid - a pinch

Ingredients for the cream

• cream cheese - 200 g
• fatty cream - 70 ml
• condensed milk - 40 g
• pistachio paste - 1 tsp

Ingredients for the raspberry confit

• raspberry puree - 70 g
• sugar - 15 g
• corn starch - 5 g

Method of preparation.

1. Prepare the meringue. Add sugar to the whites and mix. Put the container in a water bath and wait until the sugar is completely dissolved while stirring the mass with a whisk.

2. Next, pour the mass into a mixer bowl and beat the meringue for 7-10 minutes at high speed. It should be dense. Add starch and mix until smooth.

3. Transfer the meringue to a pastry bag, make a small incision, and form flowers.

4. Bake at 80 degrees for an hour and a half. Leave in the open oven for another half hour.

5. Prepare the cream. Whip the cooled ingredients until they form a smooth creamy consistency.

6. Prepare the confit. Mix starch with sugar and add to the berry puree.

7. Cook the mass on low heat for one minute and let it cool completely.

8. Top the center of the meringue piece with confit and then cream. Cover with another piece and press lightly.

9. Decorate the cake with confit and cream too. Sprinkle with chopped nuts and powdered sugar.