"Happy Friday
#Meringues topped with #mascarpone + creamy #ricotta and homemade morello #cherry syrup ⭐
Mascarpone & ricotta karışımı krema ve ev yapımı vişne şurubu ile bezeler ⭐
#homemadeishappiness #feedfeed #f52grams #foodandwine #beautifulcuisines #huffposttaste #thatsdarling #hautecuisines #foods4thought #eattheworld #heresmyfood #liveauthentic #yahoofood #wholefoods #howisummer #bareaders #buzzfeast #lovefood #healthy #vsco #yummy #chefsroll #flatlay #rslove #foodporn #gatheringslikethese"
Mini Meringues With Mascarpone And Cherry Syrup
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Ingredients:
For meringues:
(10 - 12 big size meringues or 35 - 40 small size meringues)
3 large egg whites
1 cup sugar
A pinch of salt
For cream:
3 tablespoons whole - milk creamy ricotta
2 tablespoons mascarpone
1 tablespoon powdered sugar
For syrup:
30 - 35 morello cherries (or an other sour & sweet fruit)
2 tablespoons sugar
2 tablespoons water
For serving:
Fresh basil
Method:
Put the egg whites and a pinch of salt in the bowl of an electric mixer with a whisk attachment. Whisk until the egg whites form stiff peaks and the mixture looks fluffy. It takes more time but you can also do it by hand or using a hand held mixer.
Add sugar while whisking. Continue to whisk until the mixture is stiff and glossy.
Fill a piping bag with your meringue mixture. Place baking paper on an oven tray. And make big size meringues.
Bake them in a preheated oven at 100° C for about 60 minutes.
In a medium bowl, blend ricotta, mascarpone and powdered sugar.
Cook morello cherries with sugar and water at a low heat until to get the consistency of syrup and the bright red color.
When the meringues come to room temperature, serve them with mascarpone & ricotta cream, cherry syrup and fresh basil.