Meringue aux poires 🍐 🌍🥚

Peel and core the pears, then slice them into quarters.

In a saucepan, combine water, sugar, lemon juice, and vanilla extract; bring to a simmer.

Add the pear quarters to the simmering syrup and poach until tender, about 10-15 minutes.

Remove the pears and let them cool, reserving the poaching liquid.

In a mixing bowl, whip egg whites with cream of tartar until soft peaks form.

Gradually add powdered sugar while continuing to whip until stiff peaks form.

Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.

Spoon or pipe the meringue onto the prepared baking sheet in desired shapes.

Bake the meringue for 1-2 hours until dry and crisp but not browned.

In a separate bowl, whip heavy cream until soft peaks form.

Chop the almonds and toast them in a dry skillet until golden.

Once the pears are cool, arrange them on a serving platter.

Top the pears with whipped cream and meringue.

Sprinkle with toasted almonds, cinnamon, and nutmeg before serving.

Spice Level:

Allergens