Gastronomixs

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.

Makes 300 to 400 pieces.

Coffee meringue

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Ingredients

200

g

coffee

11

g

egg white powder

0,2

g

xanthan gum

75

g

sugarwater

50

g

castor sugar

Preparation method

  • Combine all ingredients, except the sugar, using a stick blender. Allow the mixture to rest for 2 hours.
  • Beat up the mixture to stiff peaks using a planetary mixer with whisk attachment.
  • Whisk in the sugar, then place the mixture into a piping bag with a round nozzle.
  • Place sillicone mats onto baking trays.
  • 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.

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