Molotov with Sweet Egg Icing

As receitas lá de casa
Molotov with Sweet Egg Icing
1
6
70

Description

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.

Ingredients

11 egg whites
fine salt
11 tablespoons sugar
5 eggs
200 grams sugar
sliced almonds (walntus, or toasted)

Directions

1Preheat oven to 180 degrees Celsius.
2Molotof Preparation:
3Grease a bundt pan, but do not flour. Set aside.
4In a large bowl, place the egg whites with a pinch of fine salt and beat to stiff peaks.
5Continue beating and add the sugar little by little until the mixture has a very firm meringue consistency.
6Spoon the egg white mixture into the bundt pan. Tap the pan against a hard surface to burst any air bubbles that might have formed.
7Bake for 11 minutes (1 minute per egg white).
8When the time is up, turn off the oven, and leave the molotof inside the oven for 30 minutes. Never open the oven door.
9After 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.
10Unmold into a large dish.
11For the topping:
12In a saucepan, whisk the eggs.
13Add the sugar and whisk some more.
14Bring to simmer over medium heat, stirring constantly with the whisk until the mixture begins to thicken.
15Remove the pan from the heat and immediately pour the mixture into another container to cool.
16When it is almost cold, spread the icing on the molotof and sprinkle with nuts.
17Cool before serving.
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