Gastronomixs

Asparagus macarons

A great way to process the asparagus liquid that remains after cooking asparagus into an impressive meringue.

Creation by Erik van Loo, restaurant Parkheuvel **, Rotterdam, the Netherlands.

Makes 350 grams.

Asparagus macarons

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Ingredients

150

g

asparagus liquid

40

g

sugar

40

g

powdered egg whites

125

g

fresh egg white

Preparation method

  • Mix all the ingredients in a degreased bowl in a planet mixer until stiff peaks form.
  • Pipe the mixture into neat balls on greaseproof paper.
  • Leave the balls to dry in a drying cabinet at 80°C for approx. 3 hours.

Serving suggestions

  • Can be served in a dessert with orange, almond, and vanilla components.
  • You could also fill them with an egg cream or other savoury cream according to taste.
  • Use in a composition with components of yoghurt, strawberry, and citrus fruit.

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