Elderflower meringue
These crispy meringues are the perfect addition to a dessert with soft or creamy structures. The meringues are light as a feather and are packed full of flavour and floral aromas. Recipe makes 50 to 150 meringues (depending on size).
Ingredients
| 50 ml | elderflower syrup |
| 50 ml | lemon juice |
| 50 ml | water |
| 25 g | albumin powder (egg white powder) |
| 30 g | icing sugar |
Instructions
- Blend the elderflower syrup with the lemon juice, water, and albumin powder with a hand-held blender.
- Beat the mixture in a planet mixer using the wire whisk until light and fluffy.
- Add the icing sugar and beat until it has been completely incorporated and you have a firm meringue.
- Pipe the meringue as you wish, for example, in dots, strips, or spread out.
- Dry in a drying oven at 60Ā°C for twelve hours.
- Store in an air-tight container with silica gel.
Serving suggestions: ā¢ As a friandise with a yoghurt and white chocolate ganache. ā¢ As a component in a composition with strawberry, vanilla, and mascarpone. ā¢ Delicious in a composition with strained yoghurt, lime, and honey.