Summary

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

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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.