The entire meringue recipe is:<\/u><\/strong><\/p>\n4 egg white<\/p>\n
200 g of sugar (it has to be added gradually)<\/p>\n
A pinch of salt<\/p>\n
In my case, some green food color, to make them livelier and cheerful<\/p>\n
8-10 minutes of mixing (1 minute on low speed, and then to the fastest)<\/p>\n
Cake and meringue forming spritz<\/p>\n
My meringue<\/strong> was even more special because my daughter made them with a spritz \ud83d\ude42 her mum loves her J They turned out a bit more rustic in shape, but real homemade ones \ud83d\ude42<\/p>\nHow did we make cups?<\/h2>\n
We shaped a desired size of the circle, i.e. the cup basis on the baking paper with a pen. Then, we first filled in the original circle with a spritz, spinning and squeezing the content from the spritz into the circle. After we had filled in the basis, we continued that spinning with the spritz just on the outer side, leaving a hole in the middle where we will later put wine sauce and vanilla cream. Thus formed meringues were dried in the oven for 2 hours at 120°C.<\/p>\n
How did we use wine?<\/h2>\n
And now the wine we mentioned. We used wine<\/strong> to poach the figs<\/strong>, and later as a topping. Figs are poached for a very short time, no more than 30 seconds. The goal is not to make them lose their original texture. If you follow the recipe, when you taste the meringue in vanilla cream with fresh figs, wine sauce <\/strong>will start coming like an avalanche, <\/strong>when you grab your first bite (at least it did so in my case).<\/p>\nVanilla cream<\/h2>\n
I didn’t use sweet cream to prepare the vanilla cream, I used whipped cream instead. It was from the bag and had the same taste as sweet cream.<\/p>\n
I used vanilla pudding as well, but I cheated and bought the one that doesn’t need to be cooked \ud83d\ude42 If you prepare the pudding that you need to cook, the pudding has to be cool enough at the moment when you combine it with the whipped cream.<\/p>\n
You can simply prepare whipped cream and pudding following the instructions from the bag, but, again, I added no sugar.<\/p>\n
The rest of the recipe has no additional comments.<\/p>\n
How about the decoration?<\/h2>\n
Apart from the chopped walnuts<\/p>\n
You can also dust it with chocolate powder:<\/p>\n
![\"How](\"https:\/\/savourytrips.com\/wp-content\/uploads\/2016\/09\/Puslice-u-kremu-od-vanile-i-svezim-smokvama_2-1.jpg\")
<\/p>\n
Or even with chocolate topping:<\/p>\n
![\"How](\"https:\/\/savourytrips.com\/wp-content\/uploads\/2016\/09\/Puslice-u-kremu-od-vanile-i-svezim-smokvama_5-1.jpg\")
<\/p>\n
What is the taste of it all? It cannot be explained, just like in the prestigious modern restaurants \ud83d\ude42<\/p>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"
Figs as an inspiration Meringue in vanilla cream with fresh figs is…<\/p>\n","protected":false},"author":6,"featured_media":28218,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-23701","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-cake","recipe_kitchen-contemporary","recipe_hard_level-easy","recipe_type-dessert"],"acf":[],"yoast_head":"\n
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