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Meringue

delicious foam pastries

Meringue
  • 150 g sugar
  • 2 g salt
  • 5 ml lemon juice
  • 10 × egg white

Ingredients

  • 150 g sugar
  • 2 g salt
  • 5 ml lemon juice
  • 10 × egg white
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Preparation

Pass the egg white through a fine sieve and stir in sugar in a casserole, then heat to 50 °C. The sugar must be dissolved completely. Briefly whisk with an egg whisk, remove from the cooking area and cool down using ice water.

 

Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 2 iSi Cream Chargers and shake vigorously. Let the filled Whipper cool in the refrigerator for a min. of 6 hours. Shake vigorously before serving.

 

iSi tip

Can also be served warm by filling and foaming the mixture without cooling and keeping at a temperature of max. 75 ° C. Other options are gratination or drying.

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

Recipe by Ferran Adrià, Restaurant El Bulli, Roses (Spain)

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