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Wild Berries Surrounded By The Meringue

 
One serving costs about $2.79 One serving costs about $2.79

$2.79 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:45%

Spoonacular Score: 45%

 

Wild Berries Surrounded By The Meringue might be just the main course you are searching for. This recipe serves 4 and costs $2.79 per serving. Watching your figure? This pescatarian recipe has 634 calories, 25g of protein, and 30g of fat per serving. If you have baking powder, flour, berries in its sole discretion, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. Try Almond meringue with summer berries, Berries and Cream Meringue Nests, and Cherry-Berries Meringue Torte for similar recipes.

Ingredients

Servings:
2.5 tsps
2.5 tsps baking powder
baking powder
1 tsp
1 tsp cornstarch
cornstarch
3
3  egg whites
egg whites
3
3  egg yolks
egg yolks
2 cups
2 cups flour
flour
4 sheets
4 sheets gelatin
gelatin
100 ml
100 ml milk
milk
0.75 tsps
0.75 tsps salt
salt
0.39 cups
0.39 cups mixed sole
mixed sole
0.25 cups
0.25 cups sugar
sugar
0.5 cups
0.5 cups unsalted butter
unsalted butter
1 Tbsp
1 Tbsp vanilla sugar
vanilla sugar
2.5 tsps baking powder
2.5 tsps
baking powder
1 tsp cornstarch
1 tsp
cornstarch
3  egg whites
3
egg whites
3  egg yolks
3
egg yolks
2 cups flour
2 cups
flour
4 sheets gelatin
4 sheets
gelatin
100 ml milk
100 ml
milk
0.75 tsps salt
0.75 tsps
salt
0.39 cups mixed sole
0.39 cups
mixed sole
0.25 cups sugar
0.25 cups
sugar
0.5 cups unsalted butter
0.5 cups
unsalted butter
1 Tbsp vanilla sugar
1 Tbsp
vanilla sugar

Equipment

food processor
food processor
springform pan
springform pan
pastry bag
pastry bag
sauce pan
sauce pan
oven
oven
pot
pot
food processor
food processor
springform pan
springform pan
pastry bag
pastry bag
sauce pan
sauce pan
oven
oven
pot
pot


Instructions

  1. The dough
  2. The yolk is first beaten until fluffy in a food processor with the sugar.
  3. At the same time heated in a small saucepan the milk with the butter, and added something cool to the beaten egg until fluffy.
  4. Again, continue to stir thoroughly.
  5. Preheat the oven to 180 C preheat.
  6. Now the flour with the Backpuler mix and add the masses and stir everything into a homogenous dough.
  7. A springform pan with butter and flour dusting.
  8. Divide the dough evenly and place on middle rack in oven.
  9. The dough is baked for about 20 minutes and then taken out to cool.
  10. The berries
  11. Mixed Berries 50 g and remove the oil in a large pot and puree with a mixer.
  12. Season with the sugar to the sauce.
  13. Soak gelatin in cold water and dissolve in the pulp.
  14. The rest of the fruit and carefully add the mix. The acid content according to taste again with the sugar.
  15. Now the berries in the center of the dough cause.
  16. The meringue
  17. The protein of 3 eggs with the salt and sugar until creamy in a food processor.
  18. Now add the cornstarch and beat the egg whites until stiff at the highest level.
  19. The meringue filling now in a pastry bag with a spout at the option and pipe the meringue THEREBY request.
  20. Preheat the oven to 220 F. and bake on middle shelf of this for about 15 minutes.
  21. Remove and cool.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.79
Ingredient
2.5 teaspoons baking powder
3 egg whites
3 egg yolks
250 grams flour
4 sheets gelatin
100 milliliters milk
350 grams mixed sole
¼ cups sugar
½ cups unsalted butter
1 tablespoon vanilla sugar
Price
$0.07
$0.55
$0.72
$0.33
$0.57
$0.14
$6.99
$0.07
$0.97
$0.73
$11.14

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
633 Calories
24g Protein
29g Total Fat
66g Carbs
10% Health Score
Limit These
Calories
633
32%

Fat
29g
46%

  Saturated Fat
16g
105%

Carbohydrates
66g
22%

  Sugar
17g
19%

Cholesterol
249mg
83%

Sodium
760mg
33%

Get Enough Of These
Protein
24g
49%

Selenium
58µg
84%

Phosphorus
544mg
54%

Vitamin B1
0.55mg
37%

Folate
142µg
36%

Vitamin B2
0.56mg
33%

Vitamin D
3µg
26%

Vitamin B12
1µg
24%

Vitamin B3
4mg
23%

Manganese
0.47mg
23%

Iron
3mg
21%

Vitamin A
973IU
19%

Calcium
191mg
19%

Potassium
551mg
16%

Vitamin E
1mg
11%

Vitamin B5
1mg
10%

Magnesium
36mg
9%

Copper
0.18mg
9%

Vitamin B6
0.17mg
9%

Zinc
1mg
8%

Fiber
1g
7%

Vitamin K
2µg
2%

covered percent of daily need

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