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CITRUS MERINGUE NAGE

25 min. 4 pers. Difficult

The sweetness of vinegar, raspberry or wild fruits, added to honey, is the perfect blend to brighten up this light and delicious dessert.

Ingredients

At Oliviers&Co

Sweetness of wild berry vinegar

Raspberry vinegar sweetness

Honey

At the market

5 oranges

2 pink grapefruits

4 egg whites

200g of ice cream

1 tsp vanilla extract

Steps

Remove the skin and core 4 oranges and the grapefruits, cut the oranges and grapefruit into quarters, put them in a dish.

Squeeze the remaining orange, add 1 tbsp. honey, 1 tbsp. of sweetness of vinegar, mix gently, sprinkle with orange juice and reserve in the refrigerator.

Prepare the meringue: preheat the oven to 210°C.

Beat the whites until stiff, as soon as they are foamy, add half the sugar, continue to beat them until they are firm, add the vanilla extract, beat again until you obtain small shiny “beaks”.

Divide the fruit among 4 dishes with the honey sauce, drizzle with the vinegar sweetness.

Place the meringue on the fruit and let it brown in the oven for 3-4 minutes.

Serve immediately.

Oliviers & Co
Genève & Lausanne

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