Low-carb chocolate hazelnut meringue
You need this for the low-carb chocolate hazelnut meringue:
- 40 grams of chopped hazelnuts
- 20 grams of puffed quinoa
- 4 proteins
- Pinch of salt
- 20 grams of Greensweet Sweet Vanilla
For the butter cream:
- 2.5 EL cocoa powder
- 250 g grass cream butter at room temperature
- 1/2 tsp Ceylon cinnamon
- 1 tsp vanilla extract
- 25 grams of Greensweet Icing
- 15 grams of chopped hazelnuts
- 1-2 EL sugar-free chocolate drops pure
- 8-10 fresh raspberries
- 5 fresh strawberries, halved
Make sure that the bowl in which you are mixing the proteins is fat-free. The easiest way is to put a little lemon juice in a bowl and rub it with a piece of kitchen paper. Then beat the egg whites with a pinch of salt and gradually add the Greensweet sweet vanilla. Briefly and lightly chop the chopped hazelnuts and puffed quinoa through the beaten egg whites. Do this carefully so that the protein does not collapse.
Preheat the oven to 120 ° C. Spoon 3 heaps of the beaten egg whites on a baking sheet lined with baking paper. Make 3 round slices of approximately 16 cm and bake the foam slices in the oven for 1.5 hours. Then turn the oven off and leave it in the oven with the door ajar.
Meanwhile, make the butter cream. Mix the butter with the Greensweet icing icing sugar, the cocoa powder, cinnamon and vanilla extract. Spread a layer of butter cream on each slice of protein foam and sprinkle on the finely chopped hazelnuts. Finally, garnish with the choco drops and the fruit.