Light Beetroot Meringue
Ingredients:
Water
440 gr
Dehydrated Beetroot powder
40 gr
Isomalt
96 gr
Albumin/Egg white powder
60 gr
Ascorbic Acid
1/2 tsp
Salt
1/4 tsp
Preparation mode:
- Combine all at once
- Leave hydrating in the cold room over night
- Whip up like regular meringue
- Dehydrate over night at 70 C