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Redcurrant meringue

Adding citric acid ensures that this redcurrant foam retains its lovely tangy flavour. Delicious dried but also wonderful for finishing off a pastry or other type of cake.

Makes 1100g.

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Allergens and dietary requirements

  • Egg
  • Vegetarian

Ingredients

300
g
egg white
100
g
icing sugar
20
g
citric acid
500
g
sugar
250
g
redcurrant coulis

Scale recipe

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