Molded black cherry meringuePastry recipe
Molded black cherry meringue
- Frozen fruit purée 100% : Black cherry - 450g
- Albumin - 20g
- Sugar - 40g
Mix the ingredients all together in a mixing bowl.
Beat the egg whites.
Fill a piping bag.
Chill a cookie stamp using liquid nitrogen.
Pipe the meringue into rounds onto a dehydrator Teflon sheet
Flatten it with the frozen cookie stamp for shaping
Dehydrate at 55°C for 24hs
Keep in dehydrator or in dry cupboard until use.
Serve with crème fraîche, cherry, horseradish and chives
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