Dry Azuleta meringue
For the dry Azuleta meringue
- 125 g pasteurised egg white
- 5 g powdered egg white Sevarome
- 20g sugar
- 45g Azuleta
- 60g water
Others
- 1 Silpat Croquanter
- 1 Ezidri dehydrator
- Hydrate the powdered egg white in the pasteurised egg white.
- Whip the egg whites in a mixer and gradually add the sugar and the Azuleta until the meringue is quite firm.
- ut the meringues into the Silpat Croquanter with a spoon
and leave in the dehydrator at 50°C for 8 hours.