Meringue with citrus compote

Preheat the oven to 200 degrees.

Sprinkle the sugar on a baking tray covered with parchment paper and place it in the preheated oven.

After 8 minutes the sugar is hot and will melt on the edge.

Then reset the oven to 110 degrees.

When the sugar is in the oven for 6 minutes, put the protein in a greaseproof bowl of a food processor with whisk (or use a mixer).

Beat the protein firmly.

Pour the sugar slowly into the egg whites (be careful, the sugar is very hot).

Add the drops of vanilla extract.

Beat the whole well for 10 more minutes until the foam has cooled down.

The protein should look almost silky-like.

Cover an oven shelf with baking paper.

Sprinkle some pistachio crumbs on the baking paper and make a large scotch with two scoops of the egg white.

Do not put them too close together, because they get bigger.

Allow the meringue to dry in the oven for 2 hours.

The meringue is then crispy from the outside and soft on the inside.

Store them in a dry room at room temperature.

Peel the grapefruit, mandarin and oranges with a sharp knife.

Then cut out the segments between the sheets and divide the segments into equally large pieces (this does not have to be done with the mandarin).

Collect the juice.

Put the sugar with the water in a saucepan and heat over medium heat.

Let it melt and then turn golden brown into a caramel.

Then add the fruit slices and the moisture - watch out, it can splash! - and stir until the caramel is dissolved.

Remove from the fire.

Cut three leaves of fresh mint very finely and mix them through.

Put the meringue on the plates and scoop half the compote.

Add a scoop of lemon sorbet and garnish with a sprig of mint.