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