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.
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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.