Blood orange meringue with cacao nibs

The addition of the citric acid and cacao nibs ensures that this blood orange meringue is not too sweet.

Makes 1100g.

Blood orange meringue with cacao nibs

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egg whites



icing sugar



citric acid






blood orange coulis

As needed:


pollen granules, ground to a powder

As needed:


cacao nibs

Preparation method

  • Beat the egg whites until soft peaks start to form and then add the icing sugar and the citric acid.
  • Beat again until soft peaks start to form.
  • Boil the sugar and blood orange coulis until it reaches 115°C and then quickly pour onto the egg-white mixture while the planetary mixer continues to mix.
  • Beat at medium speed until the mixture starts to form soft peaks again.
  • Grease the silicone mats with baking spray.
  • Spread the meringue onto the mats or pipe into the desired mould.
  • Use a small sieve to sieve the pollen powder over the meringues.
  • Sprinkle over cacao nibs as desired.
  • Dry the meringue in the oven at 79°C for six hours on a low fan speed and leave the door of the oven open.
  • Store the meringue in an air-tight plastic container in a dry and cool place.

Serving suggestions

  • Delicious in a dish with blood orange, white chocolate, and strawberry.
  • Especially tasty combined with coffee, chocolate, and anise.
  • In a composition with components of almonds, peach, and vanilla.

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