Gastronomixs

Magnolia meringue

The magnolia is a tree that produces incredibly tasty flowers. The fact that this flower is available for only a very short period of time makes it even more special. So, make sure that you pick and process everything on time. 

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Makes 450g.

Magnolia meringue

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Ingredients

10

 

magnolia flowers

500

g

water

20

g

beetroot juice

20

g

egg white powder

200

g

sugar

100

g

water

As needed:

 

magnolia powder

Preparation method

  • Bring 500g water to the boil, add the magnolia flowers, and then take off the heat.
  • Cover with a lid and leave the mixture to cool.
  • Pass the mixture through a sieve, weigh off 140g of the liquid, and add this to the beetroot juice.
  • Use a hand-held blender to mix the egg white powder with the liquid and leave to infuse for at least 1 hour.
  • Heat the sugar and 100g of water to 115°C.
  • Start beating the egg whites in a planetary mixer when the sugar mixture reaches 110°C.
  • Switch off the mixer and add the hot sugar mixture at 115°C in one go.
  • Immediately switch the mixer back on and beat the egg whites until cold and light and airy.
  • Transfer the cooled egg-white mixture to a piping bag with a nozzle.
  • Pipe balls onto a silicone mat and dry in the oven or a dehydrator at 60°C for 12 hours, depending on the size.
  • After drying, sprinkle magnolia powder over the meringues.

Serving suggestions

  • For the finish, vary with beetroot powder or raspberry powder.
  • As a component for a friandise with a magnolia gel and pickled magnolia flower.
  • Especially tasty in a dessert with rhubarb, green strawberries, and strained yoghurt.
  • As part of a composition with components of citrus, avocado, and vanilla.

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