Pumpkin Meringue

Name: Pumpkin Meringue
Yield: 4
Ingredients: 2 large egg whites separated; 3 tablespoons of sugar; 1/2 tablespoon of butter; 1/2 cup of oat flour; 1/2 cup of wheat flour; 2 tablespoons of nuts; Sauce; 1/44 cup of water; 1/2 cup of sugar; 2 tablespoons of kirsch or rum; 2 pumpkins, cut into thin slices

1
2 large egg whites separated
2
3 tablespoons of sugar
3
1/2 tablespoon of butter
4
1/2 cup of oat flour
5
1/2 cup of wheat flour
6
2 tablespoons of nuts
7
Sauce
8
1/44 cup of water
9
1/2 cup of sugar
10
2 tablespoons of kirsch or rum
11
2 pumpkins, cut into thin slices

Ingredients

1
2 large egg whites separated
2
3 tablespoons of sugar
3
1/2 tablespoon of butter
4
1/2 cup of oat flour
5
1/2 cup of wheat flour
6
2 tablespoons of nuts
7
Sauce
8
1/44 cup of water
9
1/2 cup of sugar
10
2 tablespoons of kirsch or rum
11
2 pumpkins, cut into thin slices

Directions

1
Beat the egg whites in a snow-like consistency with 2 tablespoons of sugar. Reserve
2
Pound the nuts
3
In a bowl, mix together the yolks, oat flour, wheat flour, butter, and remaining sugar to form a crumbly mixture
4
In a baking dish, distribute the crumbly mixture, press it down gently with your fingers, and bake in a preheated oven at 200°C for 10 minutes. Reserve
5
Sauce
6
In a saucepan, combine water, sugar, and kirsch or rum
7
Mix well and bring to a boil
8
Add the pumpkin slice and cook without stirring until it forms a syrupy consistency
9
Distribute the meringue over the pumpkin slices, and finally, top with the beaten egg whites
10
Bake in a preheated oven at 220°C for 7 minutes or until the meringue browns.