Apricot and physalis meringue tarts

Ingredients for 1 servings:

• 3 egg whites
• 150 g sugar
• 1 pinch of salt
• 1 can apricot(s) (425 ml)
• 200 g physalis
• 500 g crème fraîche
• 2 packets of vanilla sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

makes 9 pieces.

Beat the egg whites until stiff. Gradually add the sugar and salt. Beat until the sugar has dissolved. Using a tablespoon, place 9 dollops onto a baking sheet lined with baking paper. Press in lightly with the back of a spoon. Bake in a preheated oven (top/bottom heat: 150°C, fan oven: 125°C) for about 50 minutes. Allow the meringues to cool and then carefully remove them from the baking paper using a spatula. Drain the apricots and wash the physalis. Place the apricots and physalis in a tall mixing bowl and puree. Mix the crème fraîche and vanilla sugar with a spoon, then spread over the meringues. Finally, spread the fruit purée over the meringues.