Gastronomixs

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).

Elderflower meringue

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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. 

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