Meringue shells with raspberries oranjbloesemroom

Make the meringue: Beat the protein with the fine sugar and a pinch of salt in a food processor at high speed for 10 minutes, until the mixture is stiff and shiny.

Sift the powdered sugar over the beaten egg whites and carefully fold in to a smooth and shiny mixture.

Fill a piping bag with the meringu mixture and spray circles in front of the bottom of the shells on a baking sheet covered with baking paper. Then shape the top of the shells by spraying an edge all around.

Bake the meringue shells for 2 hours in a preheated oven at 90 ° C. Let them cool completely in the oven with the door ajar.

Raspberry oranjbloesemroom: Beat the whipped cream Lobbig and add the orange blossom water (or orange seat) and the freeze-dried raspberries (or cranberry sauce).

Put the cream in a piping bag and store in the fridge until use.

Filling and finishing: Fill the cooled meringue shells with the raspberry oranjbloesemroom just before serving.

Finish with finely ground freeze -dried raspberries, some passion fruit, fresh mint leaves and optionally some fresh cranberries.

Lightly dust with powdered sugar for a festive look.