Peach Meringue Parfait

For the peach meringue parfait, first prepare the meringue (necessarily the day before).

For the meringue, whip 1 egg white with a pinch of salt and a few drops of lemon juice. Stir in the sugar until you have a firm, shiny meringue.

Spread the mixture on a baking sheet lined with baking paper and let it dry at 90 degrees convection for about 2 hours.

Allow to cool, separate the meringue from the baking paper and place the pieces on a rack in the cold oven to dry until the next day.

Place meringue pieces in a freezer bag and crumble finely in it. For the parfait, line a muffin tin with 6 wells, each with a paper cup.

Drain the peaches well except for 4 pieces (for decoration) and puree. Beat egg and sugar in a warm water bath for 10 minutes until creamy.

Whip the cream until stiff, add the peach puree, lemon juice and meringue crumbs (save some meringue crumbs for decoration) and gently mix into the egg-sugar cream.

Fill the paper cups with the mixture and freeze overnight. The next day, chop white chocolate, melt in a warm water bath, spread on the parfaits and smooth.

Cut the remaining 4 peaches into slices and spread on top of the chocolate. Sprinkle with the remaining meringue crumbs and serve immediately.

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