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.