Raspberry Meringue Tartlets

1. 1

   Preheat oven to 340F.

2. 2

   Roll out the dough on a floured surface and cut out 8 circles.

3. 3

   Butter and flour 8 tartlet pans and line with the dough. Prick the bottom of each pan with a fork and bake for 15 minutes. Remove from oven and let cool.

4. 4

   Raise oven temperature to 400 F.

5. 5

   To prepare the almond cream, whip the butter, powdered sugar, and ground almonds to a fluffy cream.

6. 6

   Add the egg and mix to a smooth cream.

7. 7

   Fill in the tartlet crusts equally with this mixture.

8. 8

   Bake for 10 minutes.

9. 9

   To prepare the meringue, bring the water and sugar to a boil and cook until it reaches 250F. Meanwhile whip the egg whites until stiff. Add the sugar syrup in a thin stream without stopping the mixer and continue mixing for about 10 minutes. The meringue will gradually get a thicker consistency.

10. 10

    Add the raspberry puree and mix until well combined.

11. 11

    Pour the meringue into a pastry bag and pipe on top of the tartlets.

12. 12

    Bake for 5 minutes.

13. 13

    Let cool before serving.

No additional tips available.