Organic Food Studio

Adds wonderfully fruity and grapy notes to any salad dressing. Still, verjus is far more than a substitute for lemon and vinegar. Rich in tartaric acid, verjus brings out the flavours of any recipe that would normally call for wine.

490ml bottle


(€34,49 per 1L)

Verjus Meringue


250g organic sugar
150g Organic Food Studio Verjus
50ml water
A pinch of salt from Luisenhaller Saline
130g egg whites


Heat up til the temperature reaches 115 degrees celsius; on an induction plate it takes about 5-6 minutes. Of course, we’d check the temperature with a thermometer, but even if you don’t have one at hand, you’ll be fine: just make sure the mixture turns out syrupy and lightly golden. Even if it turns out darker and the syrup starts caramelising, you’re still good. The meringue will be darker, too, but the taste is still interesting.

Whip the egg whites until foamy, then pour in the syrup in a small trickle while continuing to stir. Whip into a solid meringue.

Less cloying and sweet than their sugar-only peers, these verjus-flavoured meringues make for an opulent and tasty garnish for your next tarte.

Recipes with Organic Food Studio Verjus


Schwarzkohl / Kirsche / Haselnuss
by Ann-Sophie Raemisch
Endivie / Haselnuss / Birne
by Kristiane Kegelmann
Tajarin / Paprika / Wildjus
by Ann-Sophie Raemisch


Zwiebelbrühe / Zimt / Sternanis
by Ann-Sophie Raemisch
Safran / Birne / Doppelrahm
by Ann-Sophie Raemisch
Fenchel / Apfel / Feldsalat / Haselnuss-Röstmalz


What you can do with your asparagus box