Orange split-top bread

A spectacular component with a high 'wow' factor. This split-top bread is made from freshly-squeezed orange juice and powdered egg whites, and finished with cocoa powder.

Orange split-top bread

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




freshly-squeezed orange juice



powdered egg whites



sugar water (1:1)



xanthan gum



cocoa powder with icing sugar

Preparation method

  • Combine all ingredients using a hand-held blender, being sure not to beat any air into the mixture. Cover and refrigerate for twelve hours.
  • Whip using a planet mixer until stiff peaks form.
  • Cover a number of baking sheets with silicone baking sheets and spread the meringue onto the mats at a thickness of approximately 5mm.
  • Dry in a 70°C oven for two hours.
  • Use a knife or cutter to cut into the shape of split-top bread.
  • Place them tightly against one another and sprinkle the top with the cocoa powder.
  • Store in an air-tight container with silicone granules.

Serving suggestions

  • As part of a dessert or amuse-bouche.
  • You could create a fun composition by using this ‘split-top bread’ with an ‘egg’ made from a mango yolk and coconut.

Previous page