Gastronomixs

Sweet meringue of carrot and orange

A stunningly delicious variation on the classic meringue. Here, we use dried egg white mixed with carrot juice and freshly squeezed orange 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.

Sweet meringue of carrot and orange

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Ingredients

120

g

carrot juice

80

g

orange juice, freshly squeezed, strained

11

g

powdered egg whites

75

g

sugar water 1:1

0.1

g

xanthan gum

50

g

granulated 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 12 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 meringue onto the sheets.
  • Dry for 2 hours in a 70°C oven.
  • Store in an airtight container with silicone granules.

Serving suggestions

  • As a component in a dessert with citrus fruit.
  • As an element of the friandises, for example, filled with a ganache of dark chocolate.
  • As a dessert amuse-bouche or pre-dessert.

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