Green apple meringue

1. Blend all the ingredients together using a hand-held blender, making sure that no air is absorbed.
2. Cover and refrigerate for 2 hours.
3. Whip using a planet mixer until stiff peaks form.
4. Transfer the meringue to a piping bag with a smooth nozzle.
5. Pipe little dots of the meringue in the shape of your preference.
6. Dry the mixture in an oven at 70°C for 2 hours.
7. Store in an air-tight container with silicone granules.

Serving suggestions:

• As a crispy garnish in a dessert or savoury dish.
• As part of a friandise, e.g. with a gel of apple and mint.
• As part of a composition with red beet, apple components or strawberry or chocolate.