Meringue Avec Framboise, Crème De Citron & Granité De Camomille Sauvage Glacée Recipe

Whip Egg Whites

Preheat the oven to 225°F (110°C). In a clean bowl, whip the egg whites until soft peaks form. Gradually add granulated sugar, continuing to whip until stiff peaks form. Gently fold in cornstarch and vinegar.

Bake Meringue

Spread the meringue mixture onto a parchment-lined baking sheet, forming a large circle. Bake for 1.5 to 2 hours until dry and crisp. Turn off oven and let cool inside with the door slightly ajar.

Combine Ingredients

In a saucepan, combine lemon juice, lemon zest, sugar, and egg yolks. Whisk together over medium heat.

Thicken Curd

Continue whisking until the mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until melted. Let cool.

Steep Chamomile

In a saucepan, bring water to a boil. Remove from heat and add dried chamomile flowers. Steep for 15 minutes, then strain into a bowl.

Sweeten and Freeze

Stir in honey until dissolved. Pour mixture into a shallow dish and freeze. Every 30 minutes, scrape with a fork until fluffy and granita-like.

Serve

Once the meringue is cooled, top with lemon curd and fresh raspberries dusted with powdered sugar. Finish with a scoop of chamomile granita on the side.