Gastronomixs

Fig meringue

Fig meringue

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Ingredients

60

g

egg white

120

g

icing sugar

2

g

salt

150

g

figs

20

ml

water

Preparation method

  • Whisk the egg white, icing sugar, and salt into a French meringue.
  • Boil the figs with the water and then simmer gently until you have a compote.
  • Purée the figs in a blender or thermo blender and then pass through a fine-meshed sieve.
  • Fold into the meringue to taste.
  • Dry in an oven at 90°C for three hours.
  • Leave to cool and store in an air-tight container with silicon granules.
  • If you want, you could briefly smoke the meringue on the kamado for a more savoury flavour.

Serving suggestions

  • As a component in a dish with goose liver.
  • As a component in a dessert with various fig components.

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