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Pumpkin Apricot Meringue Tartlet


Pumpkin Apricot Meringue Tartlet Recipe

Ingredients:
  • 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:
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