Traditional recipes

Meringue sandwich with chocolate cream

Meringue sandwich with chocolate cream

Meringue: beat 3 egg whites, at room temperature, with a pinch of salt and 3 drops of vinegar, when it gets a creamy consistency add the sugar, starch and continue the mixing process until the composition remains on the mixer blade. Preheat the oven to 150 degrees and bake the meringues mounted on a baking paper for 100-120 minutes.

Chocolate cream: melt the chocolate in a bain-marne in a heat-resistant bowl, put the beaten egg yolks with a pinch of salt, add the lemon peel, butter and milk, the cream should be shiny and fine. The whole composition is executed on the stove in a bain-marne, pay attention to the yolks to be cooked.

Biscuit sandwich with chocolate and fluffy cream cheese

This is a simple, urgent recipe: chocolate chip cookie sandwich. If guests have been announced and you don't have time to make a fancy dessert, then this recipe will be a lifesaver.

In less than half an hour, even the laziest and inexperienced "housewife" will have at her disposal an appetizing dessert with which to greet her guests. And, if you have any left over, don't worry: it will last a few days in the fridge, without any problems. But who are we fooling?

Ingredients for biscuit sandwich with chocolate and fluffy cream cheese:

300 grams of dark chocolate (55% cocoa)

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

For the filling:

-230 gr of cream cheese

-40 gr of butter, at room temperature

-1 teaspoon of vanilla extract.

Method of preparation:

Preheat the oven to 180 degrees Celsius. Wallpaper a tray with baking paper. Melt the rest of the chocolate and butter in a pot, stirring occasionally. After the mixture has homogenized, remove from the heat and leave to cool for 2 minutes. In a bowl, mix the flour with the baking powder and set aside.

In a large bowl, mix the eggs, sugar and salt with the mixer for 2 minutes, until a light and fluffy mixture is obtained. Add melted chocolate and mix to blend. Gradually incorporate the flour with a wooden spoon. Take a tablespoon full of dough and place it on the baking sheet, leaving little space between each cake.

The cakes should not be flattened. Put in the oven and bake for 11-12 minutes or until the cakes become a little crispy on the outside and are still a little soft in the middle. Remove the pan from the oven and let it cool for 5 minutes, before transferring the cookies to a grill (as they cool, they will flatten).

In a small bowl, mix the cheese and butter until a creamy composition is obtained. Add sugar and vanilla and mix again until incorporated and a velvety mixture is obtained. Put the cream on half of the number of cookies and put the remaining ones on top to form a sandwich. Store in the refrigerator.

Macarons with chocolate cream

Mix the whipped cream on the fire with the chopped chocolate until it melts.

Allow to cool, then beat with a mixer, adding butter at room temperature.

we continue with the basic recipe.

Add the sugar and continue beating with the mixer until a hard meringue is obtained.

Grind the almonds, then sift them to remove larger particles.

Almond flour is mixed with powdered sugar and cocoa.

This mixture is incorporated into the meringue, stirring gently with a spatula until incorporated. Add in 3 installments.

In a tray lined with baking paper, with the help of a syringe for decoration, the shells are formed, leaving some distance between them.

Beat the tray slightly to flatten the formations.

The tray thus prepared is left to stand for an hour, so that the meringues catch a crust on top.

Meringue cake with white chocolate cream and Raffaello & # 8211 a real treat!

The meringue cake with white chocolate cream and coconut flakes is delicious. I prepared it last week when I celebrated my son's birthday. All the guests were delighted by the delicious taste of the cake. The recipe is explained in the lines below.

Ingredients for the meringue top:

  • 6 egg whites, a pinch of salt
  • 300 g sugar, 1 teaspoon lemon juice
  • 2 teaspoons potato flour, 70 g almond flakes

Ingredients for white chocolate cream:

  • 100 gr white chocolate, 250 ml liquid cream 30%
  • 250 gr mascarpone cheese, 1 sachet of whipping cream
  • 1 tablespoon coconut flakes or 4 Raffaello candies
  • Raffaello candies for decoration

Method of preparation:

Preheat the oven to 160 degrees with hot air and then prepare the meringue top. You need two baking trays. You can use the baking trays. Wallpaper them with baking paper.

Beat the egg whites until you get a firm foam, then add a pinch of salt. Gradually add the sugar, spoon by spoon, and continue to mix until all the sugar dissolves and you get a thick and shiny foam.

Add the lemon juice and potato flour and stir for another minute. Add half of the almond flakes and mix gently with a spoon.

Divide the egg white foam in half. Put the egg white foam in the two trays, forming two circles with a diameter of about 23 cm. Sprinkle the remaining almond flakes on top and put the trays in the oven.

Bake the meringue countertops for 5 minutes, then reduce the temperature to 120 degrees with ventilation and bake the countertops for another 90 minutes. After baking, turn off the oven, open the door and let the countertops cool for about 15 minutes.

Then remove the meringue tops from the oven and let them cool completely.

Then prepare the cream. Break the white chocolate into cubes and put it in a bowl. Pour half of the liquid cream over the chocolate and heat it in the microwave until the chocolate softens. Then mix until the chocolate melts and combine with the sour cream.

Then add the remaining sour cream and mix. Allow the chocolate cream to cool completely. If you want it to cool faster, you can put it in a bowl of cold water.

Put the mascarpone cheese and chocolate cream in the bowl of a blender. Beat everything for 1-2 minutes until you get a fluffy cream. At the end, add the whipped cream hardener and mix. Refrigerate the cream for about an hour.

Grease one of the two meringue tops with cream (set aside a tablespoon of cream for decoration) and sprinkle finely chopped coconut flakes or Raffaello candies on top. Place the second countertop on top and decorate the cake with candy. To stick the candies to the cake, grease them with cream.

Put the cake in the fridge for at least 3 hours, then cut it into slices and serve it with your loved ones. Good appetite and increase cooking!

Cake with meringue with walnuts and vanilla cream

Put the walnut kernels in a pan and put them in the preheated oven at 220 degrees for 7 minutes.

Remove from the oven, allow to cool, then grind.

The eggs separate. whites

until a hard foam is obtained.

and mix again until a strong meringue is obtained.

and mix gently, with a spatula, from bottom to top, so as not to leave the composition.

Divide into two and bake 2 sheets in a tray with baking paper.

Bake in the preheated oven at 155 degrees for 1 hour or until browned.

Meanwhile, prepare the cream.

Mix the starch and sugar

and pour a little milk, stirring constantly, to avoid the formation of lumps.

Add the yolks

stirring until thickened. Remove from the heat, add the vanilla essence and allow to cool.

Add boiled cream over it

and butter at room temperature.

Over the first sheet of meringue

add 2/3 of the vanilla cream,

then put the second sheet of meringue and the rest of the cream on top.

Portion and garnish as desired.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Necessary tools


For the cream, mix the sugar, cornstarch, eggs, egg yolk and vanilla essence with a whisk in a bowl until the composition is homogeneous, the sugar begins to dissolve and there are no more lumps.

In a saucepan, boil the milk together with the cream and, when they start to boil, remove from the heat and pour thinly over the sugar mixture. Stir constantly.

After all the milk has been incorporated, pour the final mixture back into the pan and keep on low heat, stirring constantly until it starts to thicken, keep it on the fire for another 1 minute.

Pour the composition into a bowl and put on the cream food foil so as not to form a crust. Wait until it cools and then put it in the fridge. The cream can be made 1-2 days in advance.


If you prefer a chocolate cream, you can do the following:

Mix well with a whisk in a bowl the sugar, cocoa, starch, a pinch of salt, egg and egg yolk.

Break the dark chocolate into large pieces and place in a food processor, where it is finely chopped.

In a saucepan, boil the milk, together with the liquid cream + vanilla essence, and when they start to boil, take them off the heat and pour them thinly over the mixture with sugar and cocoa.

Stir constantly. After all the milk has been incorporated, pour the final mixture back into the pan and keep on low heat, stirring constantly until it starts to thicken, keep it on the fire for a maximum of 1 minute.

Pour the composition into the food processor, add the butter and mix well.

The result is poured into a bowl and put on top (but glued to the cream) food foil, so as not to form a crust. After it cools, put it in the fridge.

The chocolate cream can be made 1-2 days in advance.

Regardless of the cream I decide to make & # 8211 vanilla or chocolate & # 8211 the steps for meringue are the same.

Preheat the oven to 90 degrees with convection. Beat the egg whites until hardened and gradually add the sugar until a firm and glossy mixture is obtained, mix the vanilla essence. Divide the composition in half and spread on two trays covered with baking paper. I drew before, on the baking paper, a circle with a diameter of 22-23 cm, so that I could put the meringue fixed inside it.

Bake the meringue for 3 and a half hours, then turn off the oven and leave to cool in the oven.


Put the frozen fruit in a saucepan and mix with the honey. Keep on the fire for 3-5 minutes until the fruit thaws and the honey melts to get a rich syrup. Remove from the heat, pour the composition through a strainer and then let the syrup drain from the fruit. The fruits with which the cake will be decorated are being prepared - I used strawberries.

When you want to assemble the cake, take the cream out of the fridge and beat for less than a minute with a hand mixer or vigorously with a whisk. Place the first meringue on a plate on which the cake will be served and cover with half the cream and berries.

Place the second meringue on top, cover it with the rest of the cream and garnish with the prepared fruit.

When I filled the cake with chocolate cream I used 250 grams of raspberries (125 grams for each slice of meringue) and I didn't make the fruit syrup. Refrigerate for one hour and serve in generous slices sprinkled with the remaining berry syrup.

Meringue cake with walnut and vanilla cream

Mozart cake with chocolate, hazelnuts, pistachios, almonds and marzipan & # 8211 Mozarttorte recipe with 4 countertops (sheets) Mole beetle. The meringue cake with walnut and vanilla cream is fine with a. Cake with leaves, vanilla cream and lemonIn & bdquoDESERTIES FOR.

Mix a little more, then pour the lemon meringue composition into a garnish. Form the lemon meringues in an oven tray lined with foil.