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Meringues with Summer Fruits, Garrigue Honey, and Fresh Cream
Preparation
15 MINCooking
1H10Total
1H25Perfect foodpairing for
Château Galoupet Cru Classé 2023 Serves 6
Ingredients
For the meringue
6 egg whites
320g White sugar
1½ teaspoons of potato starch
1 pinch of salt
320g White sugar
1½ teaspoons of potato starch
1 pinch of salt
For the accompaniment
Summer fruits (peaches, nectarines, apricots, cherries, etc.)
Fresh cream
Garrigue honey
Fresh cream
Garrigue honey
Discover a Mediterranean summer dessert that pairs perfectly with the Château Galoupet Cru Classé Côte de Provence 2023. Its freshness and sunny flavors harmoniously complement the subtle notes of this rosé with its summer fruit aromas.
- Whisk the egg whites with the sugar, salt and potato starch until they form peaks.
- Create little meringues with two tablespoon or piping bag on baking paper.
- Bake for 1h10 at 302 degrees F.
- Serve the meringues with quartered summer fruits (peaches, nectarines, apricots, cherries …).
- Serve with a tablespoon of crème fraîche and a teaspoon of honey per person.
- Serve each plate with a tablespoon of crème fraîche and a teaspoon of honey.
