Ingredients
– 4 egg whites
– 130 g of powdered sugar
– 6 portions of Kiri
– 50 g fresh blueberries
– 250 g of raspberries
– 1 lime
Preparation
- Preheat oven to 125°C. With an electric mixer, beat the egg whites with 70g of powdered sugar. When the whites are very stiff, gently fold in the remaining powdered sugar with a skimmer. The use of this utensil allows to make wide and slow gestures to avoid making the egg whites fall down.
- On a baking sheet lined with parchment paper, place 8 balls of egg whites. With the back of a tablespoon previously soaked in water, shape a cavity. Bake the meringues for 30 minutes at 125 °C and then for at least 1 hour at 100 °C.
Let the meringues cool. - Mix the Kiri portions with the raspberries and lime juice. Place a little of this mixture, some blueberries and lime zest in the meringues just before serving.
In the fall, you can replace raspberries with ripe figs and in winter with and in winter by mango.
