Raspberry jus ingredients
- 200 g raspberries
- 4 tbsp water
- 30 g sugar
To prepare
Heat the lemon juice and sugar to 121 °C. Beat the rest of the ingredients in the food processor. Add the hot sugar syrup to the egg-white mix as a fine thread and continue to whisk the meringue until cool. Add the mix to a piping bag and pipe onto a baking tray covered with baking paper in small peaks. Dry the meringues on the hot air setting at 60 °C for 6 hours.
Meringues ingredients
- 80 g lemon juice
- 160 g sugar
- 160 g raspberry jus
- 60 g raspberry syrup
- 16 g egg white powder
Cooking level
Preheated6 hours | Hot air setting at 60 °C