Ingredients:

• 350gr Organic Thyme Honey Toplou
• 4 egg whites at room temperature
• 2 tsp of corn flour
• 1 tbsp white vinegar
• A little salt
• A few drops of liquid vanilla
• 300 gr sour cream, beaten in the mixer as whipped cream
• 250 gr peeled mandarines
• zest of 1 orange
• 1 shot of Grand Marnier liqueur

Execution:
Preheat the oven to 170 ° C. Beat the egg whites into a meringue. Add the honey, beating until completely dissolved and then add the Grand Marnier and mandarin zest. Mix the vinegar with the corn flour and vanilla. Pour the mixture into the meringue and mix again. I put a sheet of greaseproof paper on the oven plate and draw two disks with a diameter of 15 cm. With a soft spatula, cover the circles with the meringue. Lower the oven temperature to 120 ° C and bake for 1 hour. I turn off the oven and let the meringues dry leaving the oven door open for about 2 hours. I wash the fruits well and sprinkle them with lime juice. Beat the cold cream until it becomes whipped cream. Spread the cream on the cold meringue and garnish with mandarins.