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.
250g organic sugar
150g Organic Food Studio Verjus
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.