Oreo Cream Meringue

Name: Oreo Cream Meringue
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 66g Egg white; 67g Caster sugar; 3g corn starch; 20g Oreo Cookies; Some Lemon juice; 150g Light cream

by The Rhyme of the Sea Food

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

The materials and methods for making this dessert are very simple, all it takes is waiting time. Beat the meringue with meringue and sugar, and then slowly bake it at low temperature.
With the addition of Oreo biscuits, the taste is richer. The bottom of the cake has the flavor of Oreo biscuits. The outer layer is crispy, and the inner layer is slightly sticky, and it has a taste like macarons. Paired with smooth whipped cream, it is delicious.
Valentine's Day is coming soon, you can make this super simple and delicious dessert for your sweetheart, sweet.

Ingredients

Oreo Cream Meringue

1. Prepare all the ingredients, beat the egg whites in a clean basin without water and oil.

2. Put a few drops of lemon juice into the egg whites.

3. Use an electric whisk to beat until coarse foam, and add cornstarch.

4. Add 27 grams of caster sugar.

5. Pass it to a thicker state, and then add 27 grams of caster sugar.

6. Send it to a smooth, dry state.

7. Remove the filling of the Oreo cookies, and grind the Oreo into a powder with a grinding cup.

8. Pour about 13 grams of biscuits into the whipped egg whites.

9. Use a spatula to stir up from the bottom a few times without mixing all of them evenly.

10. Spoon the mixed Oreo protein paste on a greased paper non-stick baking pan with a tablespoon, a total of 8 servings.

11. Put it into the lower level of Dongling K30A oven which has been preheated 130 degrees in advance, and bake for 1 hour.

12. Add 13 grams of caster sugar to the whipped cream and beat with ice water. Sprinkle a scoop of whipped cream on the bottom of the cooled Oreo biscuits, sprinkle a little bit of the remaining biscuits, and put two Oreo biscuits on it.

Tips:
1. If there is no grinding cup, put the biscuits into the fresh-keeping bag, and use a rolling pin to crush the biscuits.
2. After pouring the biscuits, just stir it for five times. If it takes too long, it will defoam.
3. The baking pan needs to be covered with greased paper.
4. After the bottom of the cake is baked, open a small slit in the oven door to let it cool naturally in the oven.
5. Different types of oven have different tempers. The temperature and time are for reference only. The top of the meringue is a little cracked and slightly yellowed.