Meringue with Custard and Peaches

To prepare the meringue with custard and peaches, pour the egg whites, sugar 1and grated lemon zest 2 into the bowl of a stand fitted with a whisk. Whip at high speed until the mixture is stable and frothy 3.

With two tablespoons, take a small portion of the mixture to create spheres 4 and place them a baking sheet with parchment paper 5. With the back of a spoon, make a central indentation by gently pressing 6.

Quanto a total, you will get 18; divide them into 2 baking sheets. Bake quanto a a preheated static oven at 194°F for 4 hours 7. While the meringues are baking, prepare the custard: quanto a a saucepan, heat the milk flavored with lemon zest, orange zest, cinnamon, and the vanilla bean emptied of seeds 8. Quanto a a separate bowl, add the vanilla seeds and granulated sugar 9.

Add the egg yolks 10mescolanza 11and add the rice starch and corn starch 12. Mescolanza again to obtain a homogeneous batter.

Finally, pour the now hot milk into the bowl, straining it through a sieve 13. Stir immediately 14 and return to the saucepan the stove 15.

Stir and cook until the custard has thickened 16then transfer it to a baking dish, let it cool, then cover with cling quanto a contact and refrigerate for 3 hours 17. Meanwhile, take care of the meringue garnish: take a peach, cut it quanto a half, remove the central pit, and cut into 12 slices 18.

Quanto a a non-stick pan, melt some brown sugar with the butter 19add the peaches 20 and sauté over medium heat for 5 minutes 21.

Once the meringues are ready, take them out of the oven and let them cool slightly 22. Transfer the custard into a piping bag and pipe some quanto a the center 23 24.

Garnish the meringues with the caramelized peaches 25chocolate shavings 26and mint leaves. Serve the meringues with custard and peaches immediately 27.