300 ml egg whites (from 8 eggs)
400 g caster sugar
2 tablespoons potato starch
1 teaspoon lemon juice
Lemon Twist filling Lauretta
250 g mascarpone mixed with 100 ml whipped cream 36% and strawberries
Our procucts used in this recipe:
Separate the egg whites from the yolks carefully, pour the egg whites into a mixer bowl and beat them until stiff. While beating, gradually add the sugar, preferably one tablespoon at a time. After you have added all the sugar, continue beating for about 2 minutes. Then add the starch and lemon juice and beat for 2 more minutes.
Preheat the oven to 130 degrees (top and bottom heating).
Take two baking trays and line them with parchment paper. On the paper, draw circles with a diameter of about 20 cm. Put the egg white mixture on the circles and form two types of layers: one flat and another with irregular shapes (these will go on top).
After 30 minutes, lower the temperature to 100 degrees and bake for another 2.5 hours. Leave the meringue in the oven to cool down completely.
Put the Lauretta Lemon Twist, mascarpone and strawberries between the two layers.