My favorite little dessert, pavlova! In family or individual version, it's really a dessert that wins all the votes 🥞
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3 egg whites
Sugar powder (double the weight of whites) +
25cl whipping cream
2 icing sugar +
Butter for the stove + 1 small handful of crushed pistachios
In the bain-marie, heat the whites and sugar by whisking by hand. As soon as the sugar crystals are dissolved (you should not feel them between your fingers), remove from the heat and pour into the bowl of the robot. Whisk until meringue is warm, white and shiny (about 4-5 minutes). Preheat the oven to 100 ° traditional heat.
Fill the meringue piping bag (fluted tip) and place small nests on a baking tray, drawing rounds with the bag - not forgetting to add an extra level on each to hold the future filling. You can do about 5 depending on the size.
Bake the plate for 2 hours. Do not open the oven then let the oven cool down.
Wash and cut each peach in 6. In a hot skillet, add the butter nut, honey, then roast the medium-fire peaches. Cover. They must be tender but keep their clothes. Remove from heat and let cool.
Whip cream and icing sugar in light whipped cream. Garnish the nests with whipped cream. Add the peach pieces and some honey cooking juice. Sprinkle with crushed pistachios.
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