Banana meringues
Creation by Yornie van Dijk, student at Cas Spijkers Academie, Boxmeer, the Netherlands.
Ingredients
| 250 ml | water |
| 120 g | banana purée |
| 30 g | albumin (powdered egg white) |
| 0.5 | lemon juice |
| 30 g | sugar |
Instructions
- Add together the water, banana purée, albumin and lemon juice. Mix all the ingredients together with a hand-held blender.
- Transfer the mixture to a planet mixer. Use the whisk attachment to whisk the mixture on setting 5. Add the sugar little by little so that it is fully dissolved in the mixture.
- Spoon the mixture into a piping bag with the desired nozzle (size 2 is recommended).
- Place baking paper on an oven tray.
- Pipe neat dots onto the tray in a staggered fashion.
- Set the fan in the oven to setting 2, dry at 80°C until the meringues are completely dry, making sure that the door is closed, or use an electric drying oven.
Serving suggestions:
- As part of a dessert, e.g. with tangerine, caramel or raspberry.
- As a crunchy garnish.