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Pumpkin Apricot Meringue Tartlet
- White sugar 150 g
- Brown sugar 12 g
- Cornstarch 7,5 g
- Cinnamon 5 g, ground
- Ginger 2 g, ground
- Clove 0,5 g, ground
- Salt 1,25 g
- Pumpkin puree 1 can – 425 g (or homemade)
- Whipping cream 175 ml
- Sour cream 60 g
- Eggs 3
- Apricot preserves 50 ml
- Jar lids and rings 12, wide-mouthed mason
- Egg white 6 each
- White sugar 100 g
- Cream of tartar 1 pinch
Directions:View on Fine Dining Lovers
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