An optical illustion dessert? Quite an original idea to represent something salty in sweet! I suggest fried eggs, which are made with meringue and passion fruit cream! Happy Easter!
Prep Time: 30 minutes
Baking Time: 1h30 at 212°F (100°C)
Rest Time: 45 minutes
Difficulty: easy
Yield: 8 pieces
For the meringue:
For the cream:
Start by making the meringue fried eggs: preheat oven to 250°F (120°C).
Whisk the egg whites with the salt. Add half of the sugar and continue to whisk until the mixture becomes glossy.
Add remaining sugar and lemon zest and juice, beat until fine, glossy and firm.
Gently fold in the shredded coconut.
Pour into a piping bag and form 8 fried eggs (about 2.3 inches – 6 cm Ø each) on a baking sheet lined with baking paper.
Lower the oven temperature to 212°F (100°C), dry the meringues for about 1.5 hours, then cool in the turned-off oven with the door ajar.
Prepare the cream then: In a saucepan, whisk together fruit juice and all ingredients, including sugar. Bring to a boil over medium heat, stirring constantly.
Once the mixture has set, remove the pan from the heat, add the butter and continue stirring for about 2 minutes.
Pour the cream into a bowl through a sieve, let it cool, cover it and chill it for about 45 minutes.
Spread a little cream on each meringue to make a fried egg.
Decorate with small sugar eggs or other decorations.
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