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).
Nutritionper 100 gāŗ
177
Calories
10.2g
Protein
33.5g
Carbs
0.2g
Fat
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.