1. *Make a meringue* In a large bowl, beat egg white on high speed until stiff peaks form. Gradually add in the sugar, and whisk until the meringue looks glossy.
2. Line a baking tray with parchment paper. With a pastry bag, pipe this meringue into a disc shape (a bit smaller than the tart, see picture) and transfer the baking sheet to the oven. Bake it for about 60min. Remove from the oven and let it to cool to room temperature on a wire rack. Set aside.
3. *Make a tart* Process flour, almond powder, sugar, butter and egg yolk in a food processor for a few seconds until the mixture becomes crumbly : do not process too much as the dough should be crumbly.
4. Transfer the dough onto a work surface. Gather it into a ball shape of dough with hands. Gently flatten the ball into a disc shape and wrap it in plastic wrap. Refrigerate for at least 30min.
5. Roll the dough : Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap. Let it sit for a few min to soften slightly. Roll the dough out into circle bigger than your tart mold. Then place gently into your tart mold (or ring). Using a sharp knife, trim the edges of the pastry to fit the tart pan. Prick bottom and side of tart thoroughly with a fork. Put it in the refrigerator until firm (about 30min).
6. Preheat oven to 170C degree. Line the firm tart shell with parchment paper or aluminum foil and fill it with pie weights or dried beans.
7. Bake for 15min and then remove the parchment and weights. Continue baking for another 8 to 10 min at 180C degree or until the dough is just beginning to brown lightly. Cool on a wire rack until needed.
8. *Put the tart together* Place the disc shaped meringue on the tart base (if the meringue is too big, just cut it off).
9. In a small saucepan, add heavy cream and chocolate and heat over medium-low heat, stir until it is hot but not boiling. Remove from the heat and gently stir and melt the chocolate with remaining heat until smooth and creamy in texture.
10. Pour the chocolate filling over the meringue in the crust. Place in the fridge to cool for a few hours.
8g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat
Some of your favorite fruits (strawberries, bananas, peach, mango etc...) - Slice thinly
Making the meringue cakes
Preheat the oven to 180℃ degree and line a baking tray with parchment paper.
1. In a stand mixer, beat the egg whites until soft peaks form. Slowly add the sugar (70g), and continue to beat until the meringue is thick, glossy and very stiff.
2. Add egg yolk one by one, and mix until obtain a cream.
3. Add the sifted flour and mix with a spatula, until just incorporated.
4. Spread the cake dough into a circle (about 20 cm diameter) on the prepared baking tray. Smoothen the top of the cake.
5. Sift "B" (confectioners sugar, then the corn starch) over the cake.
6. Use the back of a knife or spoon to make decorative lines (see photo).
7. Bake for about 20 mins at 180℃ degree. Remove from the oven and let it cool to room temperature on the wire rack.
For the filling cream
8. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.
All together now
9. Slice the cake horizontally into 2 layers. Spread half of the whipped cream evenly onto the bottom layer. Arrange fruits slices evenly over the cream and top with the other half of the whipped cream to cover the fruits. Place the top cake layer above.
1. Cut a piece of parchment paper to cover the bottom and sides of the jelly-roll pan.
2. Preheat oven to 190°C.
3. Beat egg whites (or the egg white powder + water mix) in a large bowl or place the egg whites in the bowl of an electric mixer and beat on high speed until stiff peaks.
4. As you whisk, add gradually white sugar a little at a time. Then add confectioners' sugar. Continue to beat more until thick and glossy. Whisk the cornflour and vinegar in.
5. Pour the meringue into the prepared pan and smooth the top. Bake for 10 mins at 190°C
degree and then reduce the heat to 160°C. Bake for another 10 to 15 mins.
6. Remove from the oven and dust with some extra confectioner's sugar onto the meringue. Turn out on to a clean piece of baking paper and peel the paper off the base. Set the meringue aside for some minutes to cool.
7. Whip the heavy cream with sugar to stiff-peaks and then add the mascarpone. Beat lightly until just combined.
8. Spread the cream evenly onto the merengue's back, spreading the cream at the far end thinner than the front. Sprinkle with raspberries pieces evenly.
9. Roll the cake on itself, holding it together with the parchment paper. Finally tighten the paper to firm it up. Wrap the paper firmly around the cake and leave it for a while. Refrigerate a few hours to set.
5g cremfix (whipped cream stabilizer) - better add if your cream is less than 35% fat
20g white sugar
fruits which you like (blueberry, raspberry, mango, kiwi and banana etc...)
1. Preheat oven to 100 - 110 degrees C.
2. In a large bowl, beat egg white on high speed until stiff peaks form. Gradually add in the sugar, about 1 tablespoon at a time, whisk until the meringue looks glossy.
3. Whisk in the vinegar and sifted corn starch.
4. Line a baking tray with parchment paper. Pipe a 6 to 7cm circle and try to make a hole in the middle.
5. Transfer the baking sheet to oven and bake it about for 1 hour and 30 minutes. Turn off oven and leave in until oven is cold.
6. Whip cream to soft peaks. Spoon cream into center of meringues, and arrange with your favorite fruits on top.
NOTE : if your cream is less than 35% fat, then I recommend to add whipped cream stabilizer (I used cremfix here). In case, mix cream stabilizer and sugar together in advance. Add when your cream is getting a soft peak.