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.

Coffee meringue

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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.

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