Wasp nest

Meringue cake / Wasp's nest

Ingredients 3 egg whites 50 g icing sugar 50 g sukrin gold 1 tsp vanilla from a vanilla bean 75 g dark chocolate 75 g ground almonds 1 protein bar Method Beat the egg whites in a completely clean bowl on low speed. When the egg whites start to foam a little, increase the speed until you get something that resembles a meringue. Add the icing sugar and sukrin gold in small portions while continuing to beat. Then add the vanilla at the end of the process. When you get a stiff and smooth meringue, you can turn off the machine. Chop the chocolate, almonds and protein bar into small pieces. You can use a food processor. Put the chocolate, almonds and protein bar in a bowl and mix together. Fold the chocolate into the meringue with a spatula. A little at a time so that you don't knock air out of the meringue. Place small “bols” using two tablespoons on a baking sheet lined with baking paper. Bake at 180 degrees top and bottom heat for 10-12 minutes. Open the oven and let them stand for a while after they are finished baking. Remove them from the oven and let them cool completely. They may be a little soft after baking but they will firm up during the cooling process. Remove them from the baking paper when they are completely cooled and stiff enough to move.