Cherry Tartlets with Meringue Cream
Protein, fiber, and healthy fats make this dessert satisfying, while its fruit or chocolate component adds a clear flavor. Миндальная мука и сливочное масло дают корзиночкам плотную основу с клетчаткой и жирами, а вишневое желе добавляет ягодную кислинку. Белковый крем делает десерт воздушным, но остается сытным благодаря сочетанию белка и жира.
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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