Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 3 egg whites
- 150 grams sugar
- 1 pinch (s) salt
- 1 can apricot (s) (425 ml)
- 200 g physalis
- 500 g crème fraîche
- 2 packs vanilla sugar
Print Recipe
Pin Recipe Instructions
- Beat the egg whites until stiff. Sprinkle in sugar and salt. Beat until the sugar has dissolved.
- Place 9 dabs with a tablespoon on a baking sheet lined with baking paper. Press in gently with the back of the spoon. Bake in a preheated oven (top / bottom heat: 150 ° C, convection: 125 ° C) for approx. 50 minutes. Let the meringues cool down and carefully remove them from the baking paper with a pancake spatula.
- Drain the apricots and wash the physalis. Put the apricots and physalis in a tall mixing bowl and puree. Mix the crème fraîche and vanilla sugar with a spoon, then spread over the meringues. Finally spread the fruit puree over it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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