![\"2014-01-03](\"http:\/\/rosezkitchen.com\/blog\/wp-content\/uploads\/2014-01-03-16.57.31.jpg\")
<\/a><\/p>\nMeringue Ingredients<\/h3>\n
200 gr. egg yolks
\n400 gr. sugar\n<\/p>\n
Meringue Preparation<\/h3>\n
Fill a pot with about 2cm\/1inch water and bring to a boil.
\nPlace a heat-proof bowl over the pot (I use the metal mixer bowl), so that the bowl’s edges rest on the pot, and its bottom is not(!) touching the water (this technique is known as Bain Marie).
\nPlace the egg whites and sugar in the bowl, and whisk using a beater until the sugar melts completley (take a drop between two fingers and make sure it doesn’t feel grainy).\n<\/p>\n
\nRemove bowl from heat and pour to mixer bowl. Preheat your oven to 80C\/176F + Turbo. 1 serving Cr\u00e8me Diplomat\/’Roselomat’<\/a><\/a><\/p>\n
\nWhisk on high for 10-15 minutes until very thick and glossy.<\/p>\n<\/a><\/p>\n
\nLine 2 baking pans with baking sheets.
\nFill a piping bag with a flower tip (nozzle) with meringue.
\nIn each pan, pipe a 30cm\/12″ “plate”, and line the exterior diameter once (to contain the filling).
\nPlace both pans in the oven and bake for approx. 2 hours, until the bottom easily separates from the baking sheet, without leaving residue.\n<\/p>\nFilling and Assembly<\/h3>\n
\n10-15 medium-sized strawberries, cleaned and halved
\nOptional: Caramelized pistachios<\/a>
\nImportant: You can prepare all the parts a day in advance. The meringue plates should be kept at room temperature.
\nAssembling the cake should be done an hour before serving, so that the meringue is soft enough to slice, but not soggy.
\nOver serving plate, place one meringue “plate”, fill with Cr\u00e8me Diplomat, garnish with strawberries and caramelized pistachios.
\nPlace second meringue “plate” over the first, fill with Cr\u00e8me Diplomat, garnish with strawberries and caramelized pistachios.
\nIn the final picture, I piped a few rose-shaped meringue kisses and added as garnish.<\/p>\n