Gastronomixs

Soy sauce and sake meringue

This soy sauce and sake meringue adds a wonderful structure to your dishes. It is crispy but melts instantly on the tongue, releasing all its flavours.

Makes 100 to 300.

Soy sauce and sake meringue

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Ingredients

50

g

Japanese soy sauce

50

g

sake

100

g

water

11

g

egg white powder

75

g

sugar water (1:1)

0.1

g

xanthan gum

50

g

granulated sugar

Preparation method

  • Combine all the ingredients, except for the granulated sugar, using a hand-held blender, making sure not to beat any air into the mixture.
  • Cover and refrigerate for twelve hours.
  • Beat the mixture using a food mixer until stiff peaks form.
  • Beat the granulated sugar into the mixture and transfer the meringue to a piping bag with a smooth nozzle.
  • Line baking trays with silicone sheets and pipe dots onto them.
  • Dry in an oven at 70°C for two hours.
  • Keep the meringues in an air-tight container with silicone granules.

Serving suggestions

  • As part of an amuse-bouche or cold starter, e.g. with components of cucumber, radish, or ginger.
  • Delicious in combination with raw fish, e.g. mackerel, salmon, or tuna.
  • As an unusual part of a dessert with white chocolate and green tea.

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