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Recipe for professionals
French Meringue
Quantity
Makes 1kg
A French meringue recipe flavored according to your preferences with coffee, orange blossom water, rose water or NOROHY vanilla!
1
Meringue
Ingredients
- Egg whites 385g
- Caster sugar 310g
- Confectioners’ sugar 310g
Preparation
Beat the egg whites, gradually adding the sugar as you do so. Add the flavoring ingredient of your choice (see below).
2
Flavoring before poaching
Ingredients
- Vanilla beans (Tahiti, Mexico, Madagascar) 10g
- Organic vanilla powder Madagascar 5g
- Vanilla Pasta VANIFUSION 8g
- Vakana vanilla pearls 6g
- Organic Bourbon vanilla extract 40g
- Organic concentrated liquid coffee extract 15g
- NOROHY coffee bean paste 35g
- Organic orange blossom water 50g
- Organic rosewater 80g
Preparation
Once the egg whites have been thoroughly beaten,
incorporate the sifted confectioners’ sugar.
Pipe the mixture out.
Baking: At 185/195°F (85/90°C) for 2 hours,
then store in a hot cupboard
Other recipes with Norohy products
To make this recipe:
-
Organic orange blossom water
Bigaradier Citrus aurantium -
Organic vanilla liquid extract Madagascar
Vanilla Planifolia -
Organic Madagascar vanilla paste VANIFUSION
Vanilla Planifolia -
VANIFUSION Tahitensis vanilla paste
Vanilla x Tahitensis -
Vakana vanilla pearls
Vanilla Planifolia -
Tahitian vanilla beans
Vanilla x Tahitensis -
Mexican vanilla beans
Vanilla Planifolia -
Organic Madagascar Bourbon vanilla beans
Vanilla Planifolia -
Organic concentrated liquid coffee extract
Arabica -
NOROHY coffee bean paste
Arabica -
Organic rosewater
Roses Damascena