A crunchy meringue garnished with whipped cream and fresh fruit ...
Prep time45 minutesmin
Cook time2 hoursh
Total2 hoursh45 minutesmin
Recipe type: Dessert, Snack
Cuisine: French
Yield: 5people
Ingredients:
3egg whites
Granulated sugarcount twice the weight of white
+
25clcream
2cs icing sugar
+
4peaches
2cs honey
Butter for the pan
+ 1 small handful of crushed pistachios
Instructions:
In a double boiler, heat the egg whites and the sugar, whisking by hand. As soon as the sugar crystals have dissolved (you should no longer feel them between your fingers), remove from the heat and pour into the bowl of the food processor. Whisk until the meringue is warm, white and shiny (about 4-5 minutes).
Preheat the oven to 100 ° traditional heat.
Fill the pastry bag with meringue (fluted tip) and make small nests on a baking sheet, making circles with the pocket - remembering to add an extra level on each to contain the future garnish. You can make about 5 depending on the size.
Bake the baking sheet for 2 hours. Do not open the oven then, let the oven cool down.
Wash and cut each peach into 6. In a hot pan, add the knob of butter, honey, then roast the peaches on medium heat. Cover. They should be tender but keep their hold. Remove from the heat and let cool.
Whip the cream and the icing sugar into a light whipped cream. Garnish the nests with whipped cream. Add the pieces of peaches and a little honey cooking juice. Sprinkle with crushed pistachios.
Notes:
Serve quickly, the meringue becomes sticky in the refrigerator, so avoid.
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