Sweet meringue of carrot and orange
A stunningly delicious variation on the classic meringue. Here, we use dried egg white mixed with carrot juice and freshly squeezed orange juice. This way, you replace the classical egg white with a basic ingredient that has a specific flavour. This method delivers a very nice structure; it is crispy, but melts instantly on the tongue, releasing all its flavours. Makes 330g.
🍽️ Makes 330
Ingredients
| 120 g | carrot juice |
| 80 g | orange juice, freshly squeezed, strained |
| 11 g | powdered egg whites |
| 75 g | sugar water 1:1 |
| 0.1 g | xanthan gum |
| 50 g | granulated sugar |
Instructions
- Combine all ingredients using a hand-held blender, being sure not to beat any air into the mixture. Cover and refrigerate for 12 hours.
- Whip using a planet mixer until stiff peaks form.
- Beat the sugar into the mixture, and transfer the meringue to a piping bag with a smooth nozzle.
- Line baking sheets with silicone sheets and use the piping bag to make a carrot like shape with the meringue or other shape.
- Dry for 2 hours in a 70°C oven.
- Store in an airtight container with silicone granules.
- Use a green herb like atsina cress to make the carrot complete.
Serving suggestions:
- As a component in a dessert with citrus fruit.
- As an element of the friandises, for example, filled with a ganache of dark chocolate.
- As a dessert amuse-bouche or pre-dessert.