Category: Meringues

Blitz with hand blender all except sugar Start whipping Add sifted icing sugar in three stages Pipe, dehydrate at 57C over night Store in an air tight container Used for this vegan rhubarb dessert

Add all at once and whip up meringue Fold in in to filling Used for Soufflé here

Whip cold meringue Sprinkle with crushed hazelnuts Dehydrate at 60 C for 12 hours

Combine all at once Leave hydrating in the cold room over night Whip up like regular meringue Dehydrate over night at 70 C

Whip up whites, sugar and acid Add color and lemon zest Dehydrate at 52-57 C over night Used for Used for Tarte Au Citron

Soak gelatin Whip meringue Bring to boil jam and melt in gelatin Pour in to meringue, whip well Transfer on to greased try and refrigerate

Combine egg whites, sugar and honey, all at once Whip up meringue Pipe on baking trays or drying sheets (use in food Dehydrator) Bake or dry out at 55C-60C for 5-6 hours. Over night if needed

Combine egg whites and sugar at once Whip up meringue Fold in blackcurrant puree Pipe on baking trays or drying sheets (use in food Dehydrator) Bake or dry out at 55C-60C for 5-6 hours. Over night if needed