This billowy dessert is a good lesson in basic meringue making, which is much easier than you may think if this is your first attempt. The key is to beat in the sugar only after the egg whites are stiff, and to do so gradually while beating to keep the whites from deflating. Also, be sure to follow the instructions for leaving the meringue in the oven after baking, without opening the door, as any drafts could cause the meringue to collapse. Here, the baked meringue is topped with a delicious icing and sprinkled with toasted nuts.
- 11 egg whites
- fine salt
- 11 tablespoons sugar
- 5 eggs
- 200 grams sugar
- sliced almonds (walntus, or toasted)
- Preheat oven to 180 degrees Celsius.
- Molotof Preparation:
- Grease a bundt pan, but do not flour. Set aside.
- In a large bowl, place the egg whites with a pinch of fine salt and beat to stiff peaks.
- Continue beating and add the sugar little by little until the mixture has a very firm meringue consistency.
- Spoon the egg white mixture into the bundt pan. Tap the pan against a hard surface to burst any air bubbles that might have formed.
- Bake for 11 minutes (1 minute per egg white).
- When the time is up, turn off the oven, and leave the molotof inside the oven for 30 minutes. Never open the oven door.
- After 30 minutes, open the oven door, but leave the molotof inside for another 30 minutes. Avoid sudden temperature changes, such as open windows or doors, which may cause a cold draft.
- Unmold into a large dish.
- For the topping:
- In a saucepan, whisk the eggs.
- Add the sugar and whisk some more.
- Bring to simmer over medium heat, stirring constantly with the whisk until the mixture begins to thicken.
- Remove the pan from the heat and immediately pour the mixture into another container to cool.
- When it is almost cold, spread the icing on the molotof and sprinkle with nuts.
- Cool before serving.