Meringue with Strawberry Curd

meringue

1. Put the egg whites, a pinch of salt and the drops of lemon juice in a tall container. Beat the whole thing up with the whisk of a hand mixer to form the egg whites. Now slowly trickle in the raw cane sugar, beating until the raw cane sugar has dissolved. And a firm, glossy cream has emerged from it.
2. Then put the finished meringue in a piping bag and place on the baking sheet in the desired shape. Preheat the oven to 120 ° degrees top / bottom heat or 100 ° convection. The baking time is around 70 minutes. Remove after baking and place on a rack to cool.

Strawberry curd – preparation without picture description

1. Wash the strawberries, sort them, cut in half and place in a bowl. Add with lemon juice, dried lemon peel, raw cane sugar, cornstarch, tonka bean and vanilla extract. Mix everything together and let it steep for half an hour.
2. Then puree with a hand blender. Then boil down all ingredients in a water bath. Make sure that the liquid must not boil! Finally puree everything finely. Pour into glasses, close, let cool.

Strawberry curd with picture description

1. Wash the strawberries, sort them, cut in half and place in the mixing bowl. Add lemon juice, dried lemon peel, tonka bean and raw cane sugar. Set to 10 sec / level 1 and mix. Then let it steep for half an hour. After pulling, set to 20 sec / level 5 and puree.
2. Add eggs, cornstarch, vanilla extract and butter. Then set to 20 min / 90 ° / level 3 and boil down without a measuring cup. After the beep, set it to 30sec / level 6 and also puree finely. Pour into glasses, close, let cool.
3. Take a small flat plate and place the meringue on top. Drizzle with the cooled, solidified strawberry curd and garnish with strawberry mint.