INGREDIENTS:

For the meringue

• 6 medium organic fresh egg whites at room temperature
• 330g fine white sugar
• 1 + ½ teaspoons of white vinegar

For the topping

• 500 g of 2% Fage Greek yogurt
• 2 lemons
• 1 lime
• 200 g frozen red fruit
• 1 teaspoon cane sugar/maple syrup
• Fresh red fruits
• Mint
• GR'EAT Granola Joy
• Lime zest

INSTRUCTIONS:

The meringue

1. Preheat the oven to 150°C

2. Beat the egg whites until firm peaks form.

3. Add tablespoons of white sugar and wait 30 seconds between each addition.

4. Scrape the edges of the bowl to remove any traces of sugar.

5. Mix for an additional 6 min to obtain a uniform & smooth mixture

6. Add the white vinegar and continue to whisk for 4 min until you obtain a smooth, firm and shiny mixture.

7. With a spatula, form a half globe on a baking paper-covered plate.

8. Lower the oven temperature to 120°C & bake for 1h30 without opening the oven!

9. Let it cool down in the oven with the door closed for at least 8 hours.

Note: reference recipe for a Kitchenaid/Kenwood mixer, not suitable for Thermomix.
Note: the meringue can be made 1 week in advance but for this type of recipe, I recommend the day before because the centre is very soft.
Note: the quality of the meringue will depend on your patience. Also the quality of the eggs, the freshest, the better (the egg white will be firmer). This rule counts for all preparations!

The coulis

In a small saucepan, place the frozen red fruit mixture and simmer with 1 tablespoon maple syrup/cane sugar and a dash of lemon.

Toppings

1. Whisk the juice of a lemon ½ with Greek yogurt.

2. Place the meringue on a large round plate (be careful, it may overflow!).

3. Place the yogurt on the meringue.

4. For the coulis. 

5. Decorate with fresh fruit, freeze-dried red fruit, granola & fresh mint.

6. Serve immediately!

JOY - Dark Chocolate • Roasted Hazelnut • Sea Salt

Price: 6.50 €

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