Meringue of red beetroot and yoghurt

A stunningly delicious variation on the classic meringue. Here, we use dried egg white mixed with red beetroot juice. This way, you replace the classical egg white with a basic ingredient that has a specific flavour. This method delivers a very nice structure; it is crispy, but melts instantly on the tongue, releasing all its flavours.

Recipe for 300-400 pieces.

Meringue of red beetroot and yoghurt

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beetroot juice



powdered egg whites



sugar water 1:1



xanthan gum



granulated sugar



powdered yoghurt

Preparation method

  • Combine all ingredients, exept the granulated sugar, 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.
  • Beat the sugar into the mixture, and transfer the meringue to a piping bag with a smooth nozzle.
  • Line baking sheets with silicone sheets and squeeze small dots of the beetroot meringue on the sheets.
  • Sprinkle them with powdered yogurt. Do this using a fine sieve.
  • Dry for 2 hours in a 70°C drying oven.
  • Store in an air-tight container with silicone granules.

Serving suggestions

  • As a component in a dessert with red fruits or watermelon.
  • As a component in a selection of friandises, e.g. filled with a ganache of white chocolate and yoghurt.
  • As a dessert amuse-bouche or pre-dessert, e.g. with lemon granité and red beetroot foam.

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