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.

Makes 330g.

Sweet meringue of carrot and orange

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!




carrot juice



orange juice, freshly squeezed, strained



powdered egg whites



sugar water 1:1



xanthan gum



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 use the piping bag to make a carrot like shape with the meringue or other shape.
  • Dry for 2 hours in a 70°C oven.
  • Store in an airtight container with silicone granules.
  • Use a green herb like atsina cress to make te carrot complete.

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.

Previous page