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Crista Aresti
Meringue with citrus compote
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Ingredients
Directions
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Preheat the oven to 200 degrees.
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Sprinkle the sugar on a baking tray covered with parchment paper and place it in the preheated oven.
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After 8 minutes the sugar is hot and will melt on the edge.
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Then reset the oven to 110 degrees.
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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).
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Beat the protein firmly.
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Pour the sugar slowly into the egg whites (be careful, the sugar is very hot).
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Add the drops of vanilla extract.
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Beat the whole well for 10 more minutes until the foam has cooled down.
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The protein should look almost silky-like.
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Cover an oven shelf with baking paper.
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Sprinkle some pistachio crumbs on the baking paper and make a large scotch with two scoops of the egg white.
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Do not put them too close together, because they get bigger.
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Allow the meringue to dry in the oven for 2 hours.
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The meringue is then crispy from the outside and soft on the inside.
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Store them in a dry room at room temperature.
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Peel the grapefruit, mandarin and oranges with a sharp knife.
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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).
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Collect the juice.
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Put the sugar with the water in a saucepan and heat over medium heat.
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Let it melt and then turn golden brown into a caramel.
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Then add the fruit slices and the moisture - watch out, it can splash! - and stir until the caramel is dissolved.
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Remove from the fire.
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Cut three leaves of fresh mint very finely and mix them through.
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Put the meringue on the plates and scoop half the compote.
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Add a scoop of lemon sorbet and garnish with a sprig of mint.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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