Filled Meringue

Ingredients

for the meringue:

3 egg whites

1 tsp lemon juice

200 g powdered sugar

For the filling:

Cottage cheese

Cream

1 lemon

5 tangerines

3 egg yolks

60 g powdered sugar

Preheat the oven to 110-120°C and prepare a baking sheet with lightly greased parchment paper. Place the egg whites in a bowl and beat with a mixer at high speed. Add the lemon juice and sugar, whisking constantly until the whites form stiff peaks (2-3 minutes).

Pour the mixture into a pastry bag or plastic wrap with the corner snipped off. Press the mixture onto a heart-shaped baking sheet, filling the center. Repeat to create a second tier, filling the center of the second tier so it's smaller than the edges.

Bake the hearts in the center of the oven for 40 to 50 minutes, then remove from the oven and let cool completely before removing them.

Filling: Squeeze the lemon and tangerine juice into a saucepan, add sugar, and bring to a boil.

In another bowl, beat the egg yolks. As soon as the juice begins to boil, gradually pour in the yolk and stir quickly (with a whisk or fork). Reduce heat to low and cook, stirring constantly, to prevent the mixture from boiling.

When the mixture thickens, cover with plastic wrap to prevent a skin from forming as it cools. Cool completely.

 Mix cottage cheese with cream 50/50; the amount depends on the desired amount of filling. When the meringue is ready, spread the cottage cheese on top, pour the tangerine-orange syrup over it, and garnish with any fruits or berries.

Enjoy!