Elderflower meringue
These crispy meringues are the perfect addition to a dessert with soft or creamy structures. The meringues are light as a feather and are packed full of flavour and floral aromas.
Recipe makes 50 to 150 meringues (depending on size).
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Ingredients
|
50 |
ml |
elderflower syrup |
|
50 |
ml |
lemon juice |
|
50 |
ml |
water |
|
25 |
g |
albumin powder (egg white powder) |
|
30 |
g |
icing sugar |
Preparation method
- Blend the elderflower syrup with the lemon juice, water, and albumin powder with a hand-held blender.
- Beat the mixture in a planet mixer using the wire whisk until light and fluffy.
- Add the icing sugar and beat until it has been completely incorporated and you have a firm meringue.
- Pipe the meringue as you wish, for example, in dots, strips, or spread out.
- Dry in a drying oven at 60°C for twelve hours.
- Store in an air-tight container with silica gel.
Serving suggestions
- As a friandise with a yoghurt and white chocolate ganache.
- As a component in a composition with strawberry, vanilla, and mascarpone.
- Delicious in a composition with strained yoghurt, lime, and honey.