Tartlets with meringue cream
These meringue-topped tartlets are a childhood favorite: crisp pastry filled with a light cloud of meringue. They take a little work, but even a beginner can make them. Cooking the syrup correctly needs the most care, pressing the dough into the molds takes the most time, and piping the meringue is the fun part. I was delighted with the result.
For a detailed recipe for meringue cream, with step-by-step photos and a detailed explanation, see here.
The cream can be colored well with liquid food coloring.
From the specified amount of products I got 27 baskets. The weight of one basket is about 80 g.
First we prepare the baskets themselves. Sift the flour into a bowl. Grate cold margarine on a coarse grater.
Dust both the margarine and grater with flour frequently to prevent sticking and keep the mixture crumbly.
Combine salt, sugar and egg yolks together. Mix. This way the sugar will dissolve a little and the dough will not be crunchy.
Add the yolk mixture to the flour with margarine and knead the dough. It should be loose, easily roll into a ball, and not stick to your hands or utensils. If suddenly the dough refuses to roll into a ball, you can add a spoonful of sour cream. Place the finished dough in a bag or container with a tight lid (to prevent it from airing) and put it in the refrigerator! for 20 minutes.
Divide the chilled dough into balls slightly larger than walnuts. Flatten each one and press into a tartlet mold, lining the base and sides all the way to the top; the pastry will shrink slightly during baking. Prick the pastry base with a fork.
Bake in a hot oven for 15 minutes. I used 2 types of silicone molds: thinner and denser (IKEA). So the dense ones showed their best side. They were not deformed, the baskets in them turned out to be more attractive.
While the baskets are baking, let's make the meringue cream. This is the same meringue cream for pastry rolls that I already wrote about. Link to detailed recipe at the bottom of the post. Here I will talk briefly.
Beat the whites into a strong foam. First at low speed, gradually increasing to maximum.
While the whites are whipping, cook the sugar syrup. Place sugar in a bowl with a handle (ladle or saucepan), pour in water and place on high heat. We wait until it boils and reduce the heat to above medium. The syrup should boil quite intensely. After 4 minutes, add 1/3 teaspoon of citric acid. Let it simmer for another 4 minutes and test for a “soft ball”. If it works, the syrup is ready. If not, cook for another half a minute and repeat the test.
Turn on the mixer at full power and pour the hot syrup into the egg whites in a thin stream. They immediately begin to increase in volume. Beat for another 10 minutes and that’s it, the cream is ready.
Place a teaspoon of filling into the cooled baskets. I like sour jam, the family asked me to make it with caramelized condensed milk next time. Decorate with egg white cream.
This photo was taken the following day. The meringue still held its shape without weeping, collapsing or drying out.