- 4 egg whites
- 250 g sugar
- 1 teaspoon flour
- 1 teaspoon white wine vinegar
- a pinch of salt
For the filling:
- 250 g whipped cream
- 2 tbsp icing sugar
- 250 g cranberries
- 125g currants
Preparation:
Preheat oven to 130 degrees. Draw three circles of different sizes on the baking paper.
Add the cooled egg whites + a pinch of salt in a bowl, mix with a hand mixer on low speed at the beginning, then mix at the highest level.
Add half of the sugar to the egg whites and mix. Add the other half of the sugar and mix again. Be careful not to over-beat. When ready, the mixture should be thick and glossy.
Optional: Mix the flour with vinegar and add to the whipped egg whites. Continue stirring.
Distribute the whipped egg whites on the three circles. The whole is then baked at 110-130 degrees for 70-100 minutes in the oven.
The meringue should be left for an hour or more in the turned off oven.
Filling:
Beat whip cream until it is stiff and add the washed berries.
Spread the filling on the larger meringue base, then put above the middle meringue base, spread filling on again. Do the same with the little circle. Garnish with a pair of red currant.
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