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
Apricot and Physalis Meringue Tartlets
Apricot and Physalis Meringue Tartlets

Instructions

  1. Beat the egg whites until stiff. Sprinkle in sugar and salt. Beat until the sugar has dissolved.
  2. 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.
  3. 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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