Meringue shards look super cool and are great for adding texture to desserts. Here's a basic recipe for them.
- 4 egg whites
- 200 g sugar
- pinch of salt
- 1 tsp vanilla
Whisk whites until soft peaks form, then add in the sugar, a pinch of salt and a tsp of vanilla.
Whisk on high for five minutes until you can no longer feel any grains of sugar in the egg white mixture. I added in burnt corn husk powder but you can leave them white or add in dehydrated fruit powders.
Line baking trays with silpats and smooth your meringue onto the silpats thinly. Bake in an oven at 175 F for 1.5-2 hours. Once meringue has cooled, break up into shards.
In mine I added in a bit of the corn husk ash that I made in my last video but you can add in any edible powders you'd like made from dehydrated or freeze dried fruits, lemon zest, orange zest etc. We do this often in the restaurant where I work and that's how I learned how to make it but while I was doing research I found that Chef Enrique Olvera and Chef Daniela Soto-Innes seem to be the ones that pioneered this technique several years ago at a restaurant called Cosme in New York. Recipes and techniques are meant to be shared and enjoyed but with something as interesting and original as this I want to give credit where credit is due.
Check out their socials: @cosmenyc
And website: http://www.cosmenyc.com/