Toasted meringue with summer fruit

20 min

20 min



10 nectarines

6 peaches

6 blackberries

1 cup caster sugar 1/2 cup brown sugar

1 tsp apple cidre vinegar

1 tsp baking powder

Toasted meringue with summer fruit



A dessert for summer should stick to lighter ingredients just like this meringue recipe. The combination of crunchy meringue with caramelized summer fruit is perfect for hot summer days and can be enjoyed hot or cold. Bring this to the table by grilling everything step by step on the Otto Grill.





  1. Halve the stone fruit and remove the pit. Dunk the cut face in brown sugar and arrange them sugar side up on the grill grate.

  2. Beat the egg whites in a mixer until firm peaks start to form. Slowly and little by little add the caster sugar. When the caster sugar is dissolved into the egg whites, mix the baking powder with the vinegar, and then fold into the egg white.



  1. Grill the fruit

    Grill the fruit at low flame on the lowest setting of the Meat-O-meter until the sugar turns into a charred caramel on top of the fruit.

  2. Lay a piece of baking paper down on a drip tray. Spoon or pipe small quarter sizes dollops of the egg white mixture on to the baking paper. Bake in the Otto Grill on low flame and the lowest setting until the surface starts to brown.



  1. Serve and enjoy

    Arrange the grilled fruit and black berries on a plate and top with the grilled meringue.

Toasted meringue with summer fruits

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