MERINGUE WITH RASPBERRIES AND ROSES

Ingredients
3 egg whites
¾ cup sugar (mixed powered and granulated sugar 1×1)
½ cup raspberries
 
3 egg yolks
1 spoon sugar
1 ½ cup cream 36%
 
Verbena
Mint
Lemon juice
Good quality olive oil
Rose petal jam
Directions

1. Beat egg whites until soft peaks form (but no longer!). Add granulated sugar gradually until it forms a smooth mass and then, with a spoon, powdered sugar blending it until it dissolves completely.
2. Add raspberries* and stir gently with spatula (not too long) to spread fruits. Shape irregular meringues with a big spoon and place them on the parchment paper. Dry meringues in a fan assisted oven for 35 minutes in 100 degrees C and then for 5 ½ hour in 90 degrees C. If fruits exude too much juice it is recommended to open the door of oven once in a while in order to eliminate the excess of the steam.
3. Beat egg yolks with sugar with the use of steam until fluffy, thick and white cream. Whip cream until soft peaks and add to previously prepared yolks. Keep the cream in the fridge before serving. Grind herbs, 1 spoon of olive oil and 2 teaspoons of lemon in a mortar to make a souse. In the end add 1/3 teaspoon of rose petal jam.
4. Spread a layer of cream on a plate. Put meringue on top of it and then sour herb dressing. Enjoy!

*Raspberries can be replaced with other fruits. Michel Roux adds plums scalded in a syrup. It also works with blueberries. It is important to choose not excessively juicy fruits because our meringue won’t be dry enough.