Mini-cakes with cottage cheese
8 servings
85 minutes
Mini pastries with cottage cheese are a refined combination of airy meringue and delicate cottage cheese cream. These exquisite sweets originate from European cuisine, where the lightness of texture and richness of flavor are highly valued. The crispy meringue with a hint of caramel pairs perfectly with the creamy filling, offering a gentle taste and a sense of airiness. Due to the simplicity of ingredients and elegant appearance, such pastries will adorn any tea party or festive table. They can be further decorated with fresh berries or fruits, adding vibrant colors and a variety of flavors. This dessert delights not only in taste but also in aesthetics, turning each bite into a small pleasure.
1
Preheat the oven to 140 degrees. Whip the egg whites, gradually adding 3 tablespoons of water while continuing to whip in the sugar. Then add vinegar and sifted starch. Spoon the whipped mixture into mounds (about 40) on a baking sheet lined with parchment paper, making small indentations in the center. Bake in the oven for 50 minutes, then let cool.
- Egg white: 3 pieces
- Caster sugar: 225 g
- Vinegar: 0.5 teaspoon
- Starch: 3 teaspoons
2
Mix cottage cheese with sugar, add whipped cream. Fill the indentations in the meringue with the cottage cheese cream, sprinkle with brown sugar. You can decorate with berries or fruits.
- Diet (very low-fat) curd cheese: 150 g
- Cream: 75 ml
- Icing sugar: 2 tablespoons
- Brown sugar: 1 tablespoon