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.
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Ingredients
|
300 |
g |
egg whites |
|
100 |
g |
icing sugar |
|
20 |
g |
citric acid |
|
500 |
g |
sugar |
|
250 |
g |
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.