• 6 egg whites
  • 150 g powdered sugar
  • 3 green cardamom
  • 150 g granulated sugar
  • Grated rind of 1 orange
  • pinch of salt

For the cream:

  • 500 ml of milk
  • 2 eggs
  • 1 tablespoon of Turkish coffee (heaping)
  • 100 g granulated sugar
  • 40 g corn starch
  • 200 ml of cream
  • 100 g butter
  • 275 gr un
  • 1 teaspoon of salt
  • 150ml its

For the above:

  • Chopped rind of 1 orange
  • Granulated sugar

Fabrication : 

  1. For the meringue, mix granulated sugar, grated cardamom, a pinch of salt and powdered sugar in a bowl.
  2. Transfer the egg whites to a bowl. Beat the sugar mixture that you previously blended with the egg whites at the highest speed of the mixer.
  3. In such a way that the meringue mixture does not flow from the end of the mixer; Beat for 5-8 minutes until smooth and shiny consistency.
  4. When you turn the bowl in which you whisk the meringue mixture, if the mixture reaches a consistency that will not spill, you are on the right track.
  5. 22 cm on baking paper. Draw a circle in diameter and spread the meringue mixture to form a crown with the help of a spoon.
  6. Bake in a preheated 130 degree oven for 2 hours. Open the oven door and let it cool inside the oven.
  7. For the cream, sift and mix the sugar, starch, salt and flour.
  8. Cook the milk, water, eggs, coffee and starch mixture in a sauce pan to the consistency of custard.
  9. Add the butter last and boil a few more times. Take it from the stove. In a separate bowl, beat the cream until foamy and add it to the cooled coffee mixture.
  10. Stir with a spatula by venting from bottom to top. Serve the sauce with the meringue.
  11. If desired, you can cut the meringue julienne and decorate it with orange peels dipped in granulated sugar.