These fine meringues look like pink clouds of cotton wool. They melt in the mouth – and are almost calorie-free. Bon appétit! Meringue is a dream as light as air. With freeze-dried berry powder, available in specialist food stores, your creativity knows no bounds. We use blackcurrant powder, but you could also try the recipe with raspberry, rose or strawberry powder.
- Preheat the oven to 120°C (conventional oven).
- Whisk the egg whites until frothy. Add the lemon juice and whisk further until the egg whites form soft peaks. Add the Hermesetas Granulated to the egg whites 1 tbsp at a time while continuing to whisk. Continue whisking until the egg white mixture forms rigid peaks when the whisk is lifted. Finally, add the vanilla essence and blackcurrant powder and fold into the mixture.
- Fill the meringue mass in a piping bag with a star nozzle and pipe onto a baking tray lined with baking paper.
- Bake the meringues in the oven for 1 hour and 15 minutes. Once the meringues have finished baking, turn the oven off and leave the meringues to cool in the oven for an hour.
Freeze-dried blackcurrant powder