Our recipes

Summer fruit and garrigue honey meringues

Discover a Mediterranean summer dessert that pairs remarkably well with Château Galoupet Cru Classé Côtes de Provence 2023. Its freshness and sun-drenched flavours harmoniously complement the subtle notes of this rosé, rich with summer fruit aromas.

The recipe

  • PREPARATION

    20min

  • Cooking

    1h15

  • Resting

    1h00

Ingredients (Serves 6)

  • FOR THE MERINGUE

    - 4 egg whites
    - 200g caster sugar
    - 1 tsp cornflour (cornstarch)
    - 1 tsp lemon juice
    - 1 pinch of salt

  • FOR THE TOPPING

    - Fresh seasonal summer fruits (peaches, nectarines, apricots, cherries, strawberries...)
    - 2 to 3 tbsp Galoupet honey (or local wildflower honey)
    - 200ml thick crème fraîche (or homemade whipped cream)
    - A few fresh thyme or rosemary sprigs (optional)

  • Whip the egg whites with a pinch of salt until stiff. Gradually add the caster sugar, then fold in the cornflour and lemon juice until the meringue is glossy and firm.

  • Using a spoon or piping bag, shape individual meringue nests onto a baking tray lined with parchment paper.

  • Bake at 110°C (230°F) for 1 hour 15 minutes, then turn off the oven and let the meringues rest inside for 1 hour with the door slightly ajar.

  • Wash and slice the summer fruits into wedges or bite-sized pieces.

  • Arrange the meringues on plates with the fresh fruit and a generous spoonful of crème fraîche.

  • Drizzle with garrigue honey right before serving.

The perfect
pairing