Meringue with Custard and Peaches

To prepare the meringue with custard and peaches, pour the egg whites, sugar 1, and grated lemon zest 2 into the bowl of a stand mixer 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 on a baking sheet with parchment paper 5. With the back of a spoon, make a central indentation by gently pressing down 6.

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

Add the egg yolks 10, mix 11, and add the rice starch and corn starch 12. Mix 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 on the stove 15.

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

In a non-stick pan, melt some brown sugar with the butter 19, add 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 in the center 23 24.

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