Pesche al forno con meringa
Images: Eleonora Giammello per Essen A Taste Magazine© | Img. 1 Shirt: Marios | Img. 2 Skirt: Marios | Img. 3 Shoes: Olivia de Ambrogio | Img. 4 Coat: Henrik Vibskov – All from: twentyfourseven showroom
It could be an easy game to create a good recipe with ingredients that follow the rules of good and tasty: the dish of the day offers a research among fabrics, textures and colours. Slide your tongue on the peach and cross yout legs under the silk pleated skirt, dust it all with powdered sugar with a syntetic feeling and don’t forget the white patent leather high brogues.
Baked peaches with meringue:
Ingredients
8 half peaches
Powdered sugar
6 tablespoons granulated sugar
2 large egg whites
How to do
Heat the oven to 180°C (350F)
Peel the peaches and cut them into halves.
Whip the egg whites gradually adding granulated sugar.
Garnish the peaches with whipped eggs using a pastry bag.
Bake for 10 minutes at 180° and take out of the oven when meringue is slightly browned.
