![French apricot and Vosges honey Eton mess](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2022-08/TasteFranceMagazine_apricot-eton-mess_12ok.jpg?itok=SmucePBc)
The ultimate British summer dessert, revisited Taste France Magazine-style! French apricots bring a lovely acidity to this classic party treat, sweetened with a generous drizzle of fragrant Vosges honey. One of our favourite summer fruit recipes - dig in!
Ingrédients Pour
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1 Tbsp
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250 g
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x 4
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Préparation
1
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.
![](/sites/tastefrance.com/files/2022-08/TasteFranceMagazine_apricot-eton-mess_3ok.jpg)
© ©Jaja Food Studio
2
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.
![](/sites/tastefrance.com/files/2022-08/TasteFranceMagazine_apricot-eton-mess_4ok.jpg)
© ©Jaja Food Studio
3
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.
![](/sites/tastefrance.com/files/2022-08/TasteFranceMagazine_apricot-eton-mess_2ok.jpg)
© ©Jaja Food Studio
4
Blitz the mixture until smooth, and pour into a jar. Leave to cool and store in the fridge for a few hours.
![](/sites/tastefrance.com/files/2022-08/TasteFranceMagazine_apricot-eton-mess_6ok.jpg)
© ©Jaja Food Studio
5
Prepare the chantilly: whisk the crème fraîche with the icing sugar: start slowly and increase the speed until you reach a nicely thick consistency.
![](/sites/tastefrance.com/files/2022-08/TasteFranceMagazine_apricot-eton-mess_7ok.jpg)
© ©Jaja Food Studio
6
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 !
![](/sites/tastefrance.com/files/2022-08/TasteFranceMagazine_apricot-eton-mess_13ok.jpg)
© ©Jaja Food Studio
Contributeur
![Valentine Benoist](/sites/tastefrance.com/files/styles/max_325x325/public/2023-07/Valentine_Benoist.jpg.webp?itok=NKqC4vm-)
Rédactrice