• 6 proteins
  • 300 g of sugar
  • 1 teaspoon of potato flour
  • 1 teaspoon lemon juice
  • 500 ml double cream (or less)
  • fresh seasonal fruits (I used frozen ones)


Beat the egg whites until stiff. At the end of churning, add the tablespoon of sugar gradually and slowly, whisking continuously. Finally, add a teaspoon of potato flour and a teaspoon of lemon juice. Blend.
Line the baking tray with baking paper. Draw a circle up to 24 cm on the paper. Put the protein mass on it and form it, aligning the sides of the meringue with a spoon or spatula upwards. Put in an oven preheated to 180ºC and after 5 minutes, turn the temperature down to 150ºC. Bake 1.5 hours.
Cool in a slightly open oven.
Put the cooled down meringue on a plate and put the whipped cream (no sugar) on it.
Garnish with fresh seasonal fruit – I decorated with frozen raspberries and blueberries.
They took on room temperature and were delicious.

Enjoy your meal!!!

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