Swiss Meringue with Apricot Glaze

Product :saffron
Category : deserts
Nº of Portions :4
Origin : Switzerland
Source : From the book ?WILD ABOUT SAFFRON?

Method :
Powder threads and mix well with sugar. Whip egg whites in glass bowl with pinch of sugar mixture until soft peaks form.

Apricot glaze:

Stir all ingredients over low heat until smooth. Adjust for sweetness by adding more lemon or a little honey or sugar.
Advice :
3 large egg whites, room temperature.
¼ cup sugar (50g)
½ teaspoon saffron threads

Apricot glaze:

¼ cup pineapple juice (60ml)
5tablespoons apricot jam
2 tablespoons lemon juice
Grated zest of one lemon

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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