Raspberry Meringues

For 30 meringues – 30 min preparation – 2h cooking

  • Mix 16g of egg white powder abounding in 8cl raspberry coulis and 2cl water.
  • Leave it rehydrate for 10 min.
  • Add 116g of sugar and beat together until a firm consistency.
  • Add 116g of sugar to tighten the meringue.
  • Remove the meringue in a pocket with a star tip.
  • Make meringues to the desired size.
  • Cook the meringues in the oven at 100°C for 2 hours.