Servings: 50 each
Equipment
- Stand Mixer
- Whisk
- Piping Bag
- Silicone Baking Mat
- Food Dehydrator (oven can be used instead)
Ingredients
- 150 g Egg Whites
- 150 g Granulated Sugar
- 150 g Granulated Sugar
- 3 g Cream of Tartar
- 8 g Prova Gourmet Madagascar Bourbon Vanilla Extract
- Prova Gourmet Madagascar Bourbon Pure Ground Vanilla Powder (50g) (optional)
- Freeze-Dried Strawberries (optional)
Instructions
- In a stand mixer fitted with a whisk attachment, start whipping the egg whites. Once whites begin to foam, start adding the sugar mixed with the cream of tartar in 3 parts, waiting a few seconds between each addition.
- Keep whipping until the meringue is medium peaks and start adding the confectioners’ sugar little by little.
- Add in the 8 g Prova Gourmet Madagascar Bourbon Vanilla Extract, while continuing to whip until stiff peaks.
- Pipe or spread the meringue over a silicon mat and sprinkle the meringue with different toppings to compliment your desserts.
- Dehydrate the meringue at 82°C for 6 hours or until completely dry.