Gastronomixs

Banana meringues

Creation by Yornie van Dijk, student at Cas Spijkers Academie, Boxmeer, the Netherlands.

Banana meringues

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Ingredients

250

ml

water

120

g

banana purée

30

g

albumin

½

 

lemon juice

30

g

sugar

Preparation method

  • Add together the water, banana purée, albumin and lemon juice. Mix all the ingredients together with a hand-held blender.
  • Transfer the mixture to a planet mixer. Use the whisk attachment to whisk the mixture on setting 5. Add the sugar little by little so that it is fully dissolved in the mixture.
  • Spoon the mixture into a piping bag with the desired nozzle (size 2 is recommended).
  • Place baking paper on an oven tray.
  • Pipe neat dots onto the tray in a staggered fashion.
  • Set the fan in the oven to setting 2, dry at 80°C until the meringues are completely dry, making sure that the door is closed, or use an electric drying oven. 

Serving suggestions

  • As part of a dessert, e.g. with tangerine, caramel or raspberry.
  • As a crunchy garnish.

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