This Thermomix® recipe for Tender Meringue Shells with Cherry Compote is ready in 4 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These tender meringue shells with fruity cherry compote are a real eye-catcher and taste simply delicious! I especially like to make them in the summer when the cherries are fresh from the market. The meringue shells are prepared in the Thermomix® and then refined with a creamy cream filling and juicy cherries. A chocolate drizzle rounds off the whole thing. The recipe is ideal for special occasions or simply as a sweet reward in between. The preparation takes some time, but the result is worth it!

Ingredients (10 ingredients)

2 piece Egg white
1 pinch Salt
0.5 tsp Lemon juice
250 g Sugar
370 ml Cherries
5 tbsp Dark rum
50 g Bittersweet chocolate couverture
200 g Whipping cream
1 piece Disposable piping bag
1 piece Baking paper

Preparation (8 steps)

Whisk egg whites until stiff

Thermomix® Setting

3 min/Speed 3.5

Insert the butterfly whisk into the mixing bowl. Add 2 egg whites, 1 pinch of salt and ½ tsp lemon juice to the mixing bowl and whisk until stiff for 3 min./speed 3.5. Slowly sprinkle in 100 g of sugar. Continue whisking until the sugar has dissolved and the mixture is glossy.

180

Form meringue heaps

Put the meringue mixture into a disposable piping bag, cut off a slightly larger tip and pipe 4 round heaps (approx. 9 cm Ø) onto a piece of baking paper. Use the back of a spoon to press a depression in the middle of each one.

Dry meringue

Carefully lift the meringue heaps into the simmering basket and bake at 120 °C for 20 minutes. Then reduce the temperature to 95 °C and let the pavlovas dry for another approx. 1 1/4 hours. Remove and let cool. (This step does NOT take place in the Thermomix)

Prepare cherry compote

Thermomix® Setting

3 min/212°F/Speed 2 100

In the meantime, drain the cherries, collecting the juice. Put juice, 5 tbsp dark rum and 150 g sugar in the mixing bowl and mix for 3 min./100°C/speed 2.

180

Add cherries

Thermomix® Setting

2 min/194°F/Linkslauf Speed 1 90 Reverse

Add the drained cherries (from 1 jar (370 ml) of cherries) and stir in for 2 min./90°C/reverse speed 1. Then let cool.

120

Melt chocolate

Thermomix® Setting

3 min/122°F/Speed 2 50

Put 50 g of bittersweet chocolate couverture in pieces into the mixing bowl and melt for 3 min./50°C/speed 2. Then let cool.

180

Whip the cream until stiff

Thermomix® Setting

2 min/Speed 3.5

Insert the butterfly whisk into the mixing bowl. Add 200 g whipping cream to the mixing bowl and whip until stiff for 2 min./speed 3.5. Observe the consistency.

120