French Apricot and Vosges Honey Eton Mess

Prepare the meringue: preheat the oven to 100°C. Whisk the egg whites until firm, then slowly add the caster sugar until very firm and shiny.

On an oven tray lined with parchment paper, form the meringues in any shape you want (ideally some bigger and some smaller) and bake for 1 hour. Then stop the oven without opening the door, and leave the meringues to cool inside. 

Prepare the apricot coulis: in a saucepan on medium heat, place 250 g of apricots with 2 tbsp of honey and cook for 15 minutes. The rest of the apricots will be used fresh later on. 

Blitz the mixture until smooth, and pour into a jar. Leave to cool and store in the fridge for a few hours.

Prepare the chantilly: whisk the crème fraîche with the icing sugar: start slowly and increase the speed until you reach a nicely thick consistency. 

Plating time: in a serving dish, lay out large meringues, then spread the chantilly, the rest of sliced fresh apricots, and top with smaller or crushed meringues. Drizzle honey generously, voilà !