Lychee – meringue

Lychee – meringue

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity French meringue

Colour topping

Quantity Ingredient
24 lychees, peeled and cored

White topping

Quantity Ingredient
150ml cream

Method

  1. To make the base, follow the recipe for French meringue.
  2. To make the white topping, beat the cream using electric beaters until stiff peaks form.
  3. Spread the cream onto the meringue and arrange the lychees on top.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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