Lime meringue
Whipping egg whites with a warm sugar syrup creates a firm egg white foam that can be spread out and then dried. This results in crisp white, crispy sheets that pair perfectly with desserts. This variant is sweet and sour, this combines perfectly with sweet components.
Recipe for 500 grams.
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Ingredients
|
125 |
ml |
water |
|
250 |
g |
sugar |
|
150 |
g |
egg whites |
|
50 |
g |
sugar |
|
9 |
g |
citric acid |
|
2 |
|
limes, juice and zest |
Preparation method
- Heat the water and the 250g of sugar to 120°C.
- As soon as the syrup reaches a temperature of 114°C, beat together the egg whites with the 50g of sugar on the fastest setting.
- Once the syrup reaches 120°C, slowly drizzle it into the egg white mixture while continuing to beat.
- Mix in the citric acid and lime zest and juice.
- Thinly spread the egg white mixture onto baking sheets, and dry in a drying oven for six hours at 60°C.
- Store the meringues in an air-tight box with silicone granules. Ensure that the meringues don't come into contact with the silicone granules by using baking paper.
Serving suggestions
- In a dessert with lime, lemon, orange, apple and yoghurt.
- As part of a composition e.g with red fruits, yoghurt and chocolate.
- As part of a composition e.g with lemon curd, orange and citrus sorbet.