White Chocolate Meringue
2h 30m
Adding white chocolate to a meringue makes it crunchier and allows for a thinner layering, almost like a tuile.
It can be used to add crunch to your desserts, as well as a touch of refinement.
Beat 75 g of egg whites in a stand mixer, with a whisk attachment, on medium-high speed
When the egg whites start to foam, add 150 g of powdered sugar. Whisk on medium speed until the meringue is stiff enough to form medium peaks
Melt 140 g of white chocolate and add to the meringue. Mix to combine
Evenly spread the meringue as thinly as possible on a baking sheet lined with parchment paper
Let it dry in the oven at 70 °C for 2h until crispy and crumbly
The white chocolate meringue is ready
Yield 10 portions
White Chocolate
140 g
Powdered Sugar
150 g
Egg White
75 g
Equipment
Stand Mixer
Offset spatula