The real secret is the whipped cream mounted at the last moment, with a little sugar (but not too much!), the crispy meringue that comes out of the oven, and especially the fresh, seasonal fruits bought at the market, which are arranged haphazardly on top, with a few fresh herbs from the garden (for those lucky enough to have one; otherwise, we make do with the organic store down the street!).
Preheat the oven to 100° C.
In a large mixing bowl, add the 4 egg whites and the vinegar, then whip the egg whites with a mixer (to check if the consistency is right, when you remove the beaters from the mixture, it should form peaks. It’s important that the egg whites are well whipped before adding the sugar!).
Add the powdered sugar while whipping (the test: if the meringue is successful, you can turn the bowl upside down without spilling anything!).
On a baking sheet lined with parchment paper, spread the meringue into the desired shape (here I did it with a spoon in a round shape, but you can also use a piping bag for a more professional look).
Bake for about 1 hour.
At the end of the cooking time, turn off the oven and slightly open the door while leaving the meringues inside for a minimum of 1 hour.
In the meantime, place the beaters for the whipped cream in the freezer for 30 minutes and the bowl in which you will whip the cream in the refrigerator for 1 hour (the cream should obviously have been kept cool since you bought it!).
When the equipment is well chilled, put the cream in the bowl and whip until it has the consistency of whipped cream, then add the powdered sugar.
To finish, at the moment of serving, pour the whipped cream over the cooled meringue and arrange the fruits and the previously cut and washed leaves on top.
0 servings
6
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EN