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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


  • 1 Silpat Croquanter
  • 1 Ezidri dehydrator
  1. Hydrate the powdered egg white in the pasteurised egg white.
  2. Whip the egg whites in a mixer and gradually add the sugar and the Azuleta until the meringue is quite firm.
  3. ut the meringues into the Silpat Croquanter with a spoon
    and leave in the dehydrator at 50°C for 8 hours.
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