Coffee meringue
The structure of these 'biscuits' resembles that of oasis. Oasis is the element that flowers can be stuck into when making a floral arrangement. Extremely light and airy structure as a component of a coffee dessert or to fill with a ganache of coffee and chocolate.
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Ingredients
|
125 |
g |
water |
|
125 |
g |
egg white, pasteurized |
|
7.5 |
g |
powdered egg whites |
|
25 |
g |
sugar |
|
5 |
g |
instant coffee |
Preparation method
- Combine all ingredients in a mixing bowl and stir.
- Beat for five minutes in a planet mixer and allow to rest for two minutes.
- Beat again for 10 minutes until stiff peaks form.
- Place the mixture in a piping bag with a smooth nozzle and squeeze out buttons of the mixture on a silicone baking mat.
- Allowed to dry for 2-3 hours (depending on size) in an oven or drying cabinet at approximately 75°C.
- Store in an air-tight container with silicone granules.
Serving suggestions
- As part of a dessert, e.g. with yoghurt, apple or coconut.
- As a pre-dessert with a ganache of chocolate and coffee.
- As a friandise.