Molecular meringue

7
11
Joined Feb 18, 2013
I'm wondering if I can do a variation of a beet merengue but use roasted red pepper juice or purée, thoughts?
 
1,237
67
Joined Jan 30, 2012
Subbing roasted red peppers for beets would be a snap.

Vol 4 - p 287  Modernist Cuisine
By using foaming agents, such as purified albumin, and foam stabilizers, such as isomalt or another savory sugar, you can make novel set foams, like a beet meringue that has a delicate, crisp texture and an intense flavor when dehydrated.
If you don't have access I can paraphrase the gist of it but it'll take a bit of typing.
 
1,237
67
Joined Jan 30, 2012
Cool - the prep / technique is on Page 295

it will give you the guide to using almost any kind of juice for a meringue.
 
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183
18
Joined Jan 25, 2012
sorry if i was mistaken the method i have used in the past was with whatever juice /liquid you need and the sosa/texturas powdered egg white. this may be what you mean. 
 
1,237
67
Joined Jan 30, 2012
no worries it's a subtle difference in naming - but it would make a big difference in the method!

:)
 

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