Gastronomixs

Torched balsamic meringue

A delicious and tangy Italian meringue with the flavour and aroma of balsamic vinegar. Preferably make this recipe just before serving.

Makes 1kg.

Torched balsamic meringue

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Ingredients

300

g

egg whites

100

g

icing sugar

500

g

sugar

200

g

balsamic vinegar

100

g

water

40

ml

syrupy balsamic vinegar

Preparation method

  • Put the egg whites and icing sugar in a food mixer bowl and beat gently.
  • In the meantime, boil together the sugar, balsamic vinegar, and water to a syrup of 118°C.
  • Increase the speed of the food mixer as soon as the syrup reaches 115°C so that the egg whites have formed soft peaks once the syrup reaches 118°C.
  • Quickly pour the syrup into the egg white mixture and beat at a low speed until the mixture is cold.
  • Add the syrupy balsamic vinegar after two minutes.
  • Lastly, scorch the meringue with a kitchen blowtorch.

Serving suggestions

  • Use a pallet knife to spread the meringue over a compote or other components or pipe it into the desired shape.
  • Delicious with strawberries, basil, and lemon.
  • Perfect with white chocolate, black olives, and fennel seed.
  • Combines well with coriander, peach, and pineapple.

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