Baking box | Easter meringues

Name: Baking box | Easter meringues +/- 20 pieces | with mango and coconut buttercream
Yield: 2
Cuisine: 0
Ingredients: ½ stuk(s) Citroen; 1.5 stuk(s) Ei; 100 gram Kristalsuiker; 100 gram Roomboter; 200 gram Poedersuiker; 40 gram Kokosrasp; 40 gram Mangochutney; 100 gram Melkchocoladedruppels; 40 gram Gedroogde abrikozenstukjes; tl Zout

+/- 20 pieces | with mango and coconut buttercream

Tot € 100 + gratis extras

Allergenen :

Eieren

•Melk (inclusief lactose)

•Mosterd

•Soja

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd

oventijd

NiveauMakkelijk

Ingredienten

/ Voor 2 personen

½ stuk(s)

Citroen

1.5 stuk(s)

(Bevat Eieren)

100 gram

Kristalsuiker

(Kan bevatten Gluten)

100 gram

Roomboter

(Bevat Melk (inclusief lactose))

200 gram

Poedersuiker

(Kan bevatten Melk (inclusief lactose), Eieren, Soja, Gluten, Noten)

40 gram

Kokosrasp

(Kan bevatten Noten, Sesamzaad, Pinda's)

40 gram

Mangochutney

(Bevat Mosterd)

100 gram

Melkchocoladedruppels

(Bevat Melk (inclusief lactose), Soja Kan bevatten Gluten, Noten, Pinda's, Sesamzaad)

40 gram

Gedroogde abrikozenstukjes

(Kan bevatten Pinda's, Noten, Sesamzaad, Soja)

Zelf toevoegen

Zout

Voedingswaarden

Energie (kJ)6497 kJ

Energie (kcal)1553 kcal

Vetten76.8 g

waarvan verzadigd50.1 g

Koolhydraten198 g

waarvan suikers194.3 g

Vezels6.4 g

Eiwitten11.7 g

Zout0.3 g

Instructies

Preheat the oven to 90ºC.
Halve the lemon and juice one half into a small bowl.
Separate the egg whites from the yolks.

In a large bowl, beat the eggwhites with a hand mixer until airy.
Add the sugar little by little and beat for 8 minutes until stiff glossy peaks form.
Scoop spoonful heaps of the mixture onto a parchment-lined baking sheet and bake for 90 minutes.

Meanwhile, cream the butter for 2 minutes with a hand mixer until fluffy. Add powdered sugar and mix for another 2 minutes.
Devide the buttercream over 2 bowls.
Add the mango chutney, 2 tsp lemon juice and salt to one bowl mix well.
Mix in three quarters desiccated coconut and powdered sugar in the other bowl.

Top half of the meringues with the mango buttercream.
Use the coconut buttercream for the other half and scatter with the desiccated coconut.
Decorate the meringues by using the chocolate chips as eyes and the dried apricot pieces as a beak or nose.