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Fragilité in the Air Fryer with Mocha Buttercream
5
fra 1 stemme
Fragilité is a delicate dessert with a crisp and airy meringue base, filled with a creamy and aromatic mocha buttercream. This version is made in an air fryer, which makes it quicker and easier to prepare.
Servings
6
people
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Resting time
30
minutes
mins
Total Time
2
hours
hrs
Equipment
1 Air fryer
1 Stand mixer
or a hand mixer
1 Bowls
1 Parchment paper
1 Sprøjtepose med stor rund tyl
1 Spatula
1 Sieve
1 Skål til vandba
Ingredients
Fragilité
4
pcs
egg whites
200
g
sugar
100
g
almond flour
1
tsp
vinegar
1
tsp
vanilla extract
Mocha Buttercream
200
g
butter
room temperature
150
g
icing sugar
2
tbsp
coffee
cooled
1
tsp
vanilla extract
1
tsp
cocoa powder
US Customary
-
US Customary
Instructions
Fragilité:
Preheat the air fryer to 120°C.
(Pre-program it, or let it run for a few minutes before cooking.)
Whip
4 pcs egg whites
until stiff. Add
200 g sugar
a little at a time while you keep whisking, until the mixture is smooth and glossy.
Gently fold
100 g almond flour
,
1 tsp vinegar
and
1 tsp vanilla extract
into the meringue.
Spoon the meringue mixture into a piping bag and pipe round circles onto baking paper that fits the air fryer basket.
Bake in the air fryer for approx. 1 hour, or until the meringue is crisp.
Let them cool on a wire rack.
Start online kitchen timer
Mocha Buttercream:
Whip
200 g butter
until soft and creamy.
Add
150 g icing sugar
a little at a time, and keep whisking until well combined.
Add the cooled
2 tbsp coffee
,
1 tsp vanilla extract
and
1 tsp cocoa powder
, and whisk until the cream is smooth and airy.
Assembly:
Once the meringue bases are completely cooled, spread a generous layer of mocha buttercream onto one meringue base.
Place another meringue base on top, and continue until all the bases are used.
Decorate the top with a thin layer of mocha buttercream and, if you like, extra decoration such as chopped chocolate or cocoa powder.
Notes
The meringue bases must be completely cold before being assembled with the buttercream, to prevent the buttercream from melting.
Nutrition
Calories:
560
kcal
Carbohydrates:
62
g
Protein:
4
g
Fat:
35
g
Saturated fat:
18
g
Polyunsaturated fat:
1
g
Monounsaturated fat:
7
g
Trans fat:
1
g
Cholesterol:
72
mg
Sodium:
216
mg
Potassium:
13
mg
Fiber:
2
g
Sugar:
58
g
Vitamin A:
833
IU
Vitamin B1:
0.002
mg
Vitamin B2:
0.03
mg
Vitamin B3:
0.02
mg
Vitamin B5:
0.04
mg
Vitamin B6:
0.002
mg
Vitamin B12:
0.1
µg
Vitamin E:
1
mg
Vitamin K:
2
µg
Calcium:
44
mg
Iron:
1
mg
Magnesium:
2
mg
Phosphorus:
9
mg
Selenium:
1
µg
Zinc:
0.05
mg
Caffeine:
1
mg
Alcohol:
0.1
g
Net carbohydrates:
60
g
Author:
Morten Jensen
Calories:
560
kcal
Cost:
10
Course:
Baking, Cakes
Cuisine:
French
Diet:
,
Keyword:
Afternoon coffee
Shelf life:
Store covered in the fridge for up to 1-2 days.
Reheating:
Serve at room temperature; reheating is not necessary.
Freezing:
Not suitable for freezing; the texture and colour will deteriorate.