Meringue with nut nougat cream

Ingredients

Directions

1. 1

   Nut nougat cream, if too firm, possibly warm up slightly. Beat the egg white with the whisk of the hand mixer until stiff, adding salt and sugar. Lightly fold in the nougat cream so that streaks appear. Line 1-2 baking trays with baking paper. Use a teaspoon to place about 25 blobs on the baking paper. Dry in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for about 2 hours. Keeps for several weeks if packed airtight