Cherry Tartlets with Meringue Cream
Protein, fiber, and healthy fats make this dessert satisfying, while its fruit or chocolate component adds a clear flavor. Almond flour and butter give the tartlets a firm base with fiber and fat, while cherry jelly adds berry acidity. The meringue cream makes the dessert airy, yet it remains filling thanks to the combination of protein and fat.
Whip the egg yolks (150 g) with allulose (40 g), salt (1 g), and baking powder (5 g). Add melted butter (100 g) and almond flour (250 g).
Divide into 12 portions, press into molds, and bake at 200°C for 8 minutes.
Cook cherries (150 g) with erythritol (10 g), blend, and heat again. Mix gelatin (3 g) with water (10 g), warm without boiling, and stir into the cherries. Fill the cooled shells.
Whip the egg whites (150 g) with citric acid (1 g), vanilla (1.5 g), erythritol (2,5 g), and allulose (100 g). Heat the allulose until bubbling, pour it into the whites while whipping, and pipe the cream onto the tartlets.
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