FRIJE

Instructions

• 1.   Preheat the oven to 180°C (350°F).
• 2.   Wash and dice the pears on your cutting board, then put them in a bowl.
• 3.   Crack the eggs into two separate bowls, separating the whites from the yolks.
• 4.   Beat the egg whites until stiff peaks form, adding a pinch of salt.
• 5.   Add the beaten egg whites to the pears and mix well.
• 6.   Gradually add the sugar while continuing to whisk.
• 7.   Transfer the meringue mixture into a piping bag fitted with a small plain tip, or alternatively, use a plastic freezer bag. Pipe small meringue domes onto a baking sheet lined with parchment paper. Sprinkle all the domes with a little ground black pepper.
• 8.   Bake for 20 minutes to 1 hour. Remove from the oven and let cool before gently removing the mini meringues.
• 9.   Peel the kiwis, melon, and pineapple. Cut them into cubes.
• 10.   Remove the stems from the strawberries and cut them in half or quarters depending on their size.
• 11.   Divide the blueberries among 6 jars. Add a layer of kiwi to each jar and lightly sprinkle with Guérande sea salt.
• 12.   Add the diced pineapple and melon, and lightly sprinkle with salt.
• 13.   Finish with a layer of raspberries and strawberries. Lightly sprinkle with Guérande sea salt again.
• 14.   Arrange a few mini pear meringues on top.

Notes & Suggestions

• Source: https://www.750g.com/salade-de-fruits-a-la-fleur-de-sel-de-guerande-et-mini-meringues-au-poivre-r202577.htm

Nutritional information *