Preparation time: 45 min. Baking/cooking time: 45 min.
Ingredients
4 egg whites (large)
175 g raw cane sugar
½ tsp white wine vinegar
200 g fresh fruit
or berries
15 g coconut sugar
½ sachet vanilla sugar
200 g Greek yoghurt
1 lemon
Preparation
Whisk the egg whites until frothy using a hand mixer.
Gradually add the sugar until the egg whites become very stiff.
Carefully fold the vinegar into the stiff egg whites.
Afterwards, divide the meringue mixture into four equal-sized dollops on the universal tray and leave to dry in the X BO (100°C/-100% humidity) for around 45 minutes.
Removed the cooked meringue nests from the oven and leave them to cool.
Wash the fruit and dab it dry.
Mix together the coconut sugar, vanilla sugar and yoghurt.
Mash half of the fruit and fold it into the yoghurt, then spoon equal amounts onto the meringue nests.
Squeeze the lemon
Mix 2 tbsp of the lemon juice with the remaining fruit and arrange the fruit on the dollops of yoghurt.
