Asparagus macarons
A great way to process the asparagus liquid that remains after cooking asparagus into an impressive meringue. Creation by Erik van Loo, restaurant Parkheuvel **, Rotterdam, the Netherlands. Makes 350 grams.
🍽️ Makes 350
Ingredients
| 150 g | asparagus liquid |
| 40 g | sugar |
| 40 g | powdered egg whites |
| 125 g | fresh egg white |
Instructions
- Mix all the ingredients in a degreased bowl in a planet mixer until stiff peaks form.
- Pipe the mixture into neat balls on greaseproof paper.
- Leave the balls to dry in a drying cabinet at 80°C for approx. 3 hours.
Serving suggestions:
- Can be served in a dessert with orange, almond, and vanilla components.
- You could also fill them with an egg cream or other savoury cream according to taste.
- Use in a composition with components of yoghurt, strawberry, and citrus fruit.