Apricot and Physalis Meringue Tartlets
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
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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