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Meringue Dessert

Ingredients
  

  • 6 pcs Egg whites
  • ½ tsp Cream of tartar
  • 1 ½ cups Peotraco Caster Sugar
  • 1 tsp Vanilla extract

PEOTRACO WHIPPING CREAM

  • 1 cup Peotraco Baker’s Mate Instant Whipping Cream Powder
  • ⅓ cup Cold water 9°C
  • ⅓ cup Cold milk

PEOTRACO CREAM CHEESE FROSTING

  • 500 g cream cheese
  • 350 g Peotraco Premium Confectioners Sugar
  • 50 g Milk
  • 1 tsp Vanilla extract

FOR STRAWBERRY SHORTCAKE MERINGUE SHELL ASSEMBLY

  • Meringue Shell
  • Strawberry Compote
  • Cream Cheese Filling
  • Sliced Strawberries
  • Cake Base
  • Whipping cream

Instructions
 

  • Beat egg whites and cream of tartar in a mixer with whisk attachment on high speed. until foamy.
  • Beating constantly, add 2 tbsp. of sugar at a time adding sugar until dissolve.
  • Add the vanilla extract and mix.
  • Transfer on a piping bag and pipe on a baking paper lined sheet tray.
  • Bake on a 225°F oven for 1 ½ hours.
  • Turn off oven and let it cool down with the door closed.
  • Transfer meringue shell on a sealed container.

PEOTRACO WHIPPING CREAM Procedure

  • Dissolve Peotraco Whipping cream in cold water and milk.
  • Whip mixture for 3 minutes at high-speed using an electric mixer.

PEOTRACO CREAM CHEESE FROSTING Procedure

  • Whip cream cheese and Peotraco Confectioners Sugar and milk until fluffy.
  • Add the vanilla extract.

Procedure Assembly

  • On a meringue base top the ingredients according to sequence.
  • Serve