Baskets with protein cream
10 servings
60 minutes
Meringue baskets with protein cream are an exquisite dessert of French cuisine, combining lightness and rich flavor. Their history dates back to traditional tartlets made for court banquets. The crispy dough made with butter melts in the mouth, creating a perfect base for the delicate protein cream. The cream whipped in a water bath acquires a smooth texture and light sweetness that can be enhanced with vanilla or berry jam. These baskets are a wonderful treat for special occasions. They not only delight the eye with their elegant shape but also amaze with the softness and airiness of the filling. Leftover cream can be turned into crispy meringues, adding another textural note to this refined dessert. Such a recipe will adorn any tea party or festive evening.
1
Dough for baskets: Melt the butter and cool it. Add sugar and eggs to the butter, whisk together. Gradually mix in the flour combined with baking powder.
- Butter: 180 g
- Sugar: 200 g
- Chicken egg: 2 pieces
- Wheat flour: 2 tablespoons
- Baking powder: 0.5 teaspoon
2
Place the dough in paper cups or special molds for muffins, mix the jam with 2 tablespoons of flour, put 1 teaspoon of jam in each cup, and bake in a preheated oven at 180 degrees for 25 minutes.
- Wheat flour: 2 tablespoons
- Jam: 10 tablespoons
3
For the cream: Take a bowl that can be placed in a water bath. Whip the egg whites with sugar, starting in the bowl, then in the water bath. You don't need to worry that the egg whites won't whip due to a wet bowl or cold egg whites; they always whip in a water bath. You can add vanilla or food coloring.
- Egg white: 2 pieces
- Sugar: 200 g
4
Put the cream into the baskets using a pastry bag or an empty milk or kefir bag.
5
If there is leftover cream, you can make meringues in the oven at 110 degrees for about an hour.