Crispy apple-beets

Variation on the green apple meringue. Here we draw on a classic flavour combination of green apple and red beet. The shape enhances the suggestion of a red beet.

Recipe for 200-300 pieces.

Crispy apple-beets

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Granny Smith apple juice



powdered egg whites



xanthan gum



beet powder

Preparation method

  • Mix the apple juice, powdered egg whites and xanthan gum using a hand-held blender, being sure not to beat any air into the mixture.
  • Cover and refrigerate for 2 hours.
  • Whip using a planet mixer until stiff peaks form.
  • Put the meringue in a piping bag with a small, smooth nozzle.
  • Squeeze small buttons of the meringue out onto the mat in the shape of a red beet.
  • Sprinkle them with the red beet powder to coat them smoothly all the way round.
  • Dry the mixture in a 70°C oven for 2 hours.
  • Store in an air-tight container with silicone granules.

Serving suggestions

  • As a crispy garnish in a dessert or savoury dish.
  • As part of a friandise, e.g. with a gel of apple and mint.
  • As part of a composition with red beet, apple components or strawberry or chocolate.

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