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Flat Meringue Paper thingy

tangma27

Does anyone know how to make meringue like this?

https://www.instagram.com/p/sBbTmhNGup/?taken-by=lennardy

I tried googling it but I don't really know what it's called

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coryhansen78

Methocel F50 (roughly 2.25 % ish to juice/puree) plus dehydrator would give you something pretty close I think.

tangma27

Thanks Cory! I also found a recipe here similar with what you have.

http://www.veggiechef.co.uk/Blog/files/tag-technique.html

https://www.youtube.com/watch?time_continue=67&v=LGDP-h9H5mE

tshewman

Create a methylcellolose slurry base

Clarify your liquid base (juice)

Create a meringue base by combining 40g methylcellulose slurry,

300g liquid base,

10g wheat fiber (I use acacia fiber)

.8g xanthan gum,

20g powdered egg white.

Process everything, then refrigerate for 4-12 hours.

In a mixer using whisk attachment, mix 250g at low speed for 10 mins.

When it begins to form stiff peaks, increase the speed (to medium) for another 10 mins.

Turn up the speed one more time for 10 extra mins.

Add the remaining 50g of the base, and whip for 5 more mins.

Pipe, dehydrate at 40c for 24 hours (195F for 2-4 hours also works, but has been inconsistent)

I've done it a few times and created baguettes with cucumber juice and also with parrmesan water to go with a smoked water melon roll as a hot dog (you can do any shape or no shape). Can be served warm, room temp, or cool.

That said, you can dehydrate/stiffen) pretty much any flavored meringue without the methylcelluslose, but it is not as consistent (definite hit or miss for me at least).