Light and airy, this delicate meringue melts in your mouth. A quick, sweet treat that adds a touch of elegance to any dessert!
Step 1:
Pass the egg white through a fine sieve into a heatproof bowl. Add the sugar and stir until combined. Gently heat the mixture to about 50°C (122°F), ensuring the sugar fully dissolves. Whisk briefly by hand, remove from the heat, and cool the mixture over an ice bath.
Step 2:
Strain the cooled mixture through the Mosa Funnel & Sieve directly into a 0.5 L Mosa Whipper. Attach two Mosa Chargers, shaking well after adding each one. Place the filled Whipper in the refrigerator to chill for at least 6 hours. Shake thoroughly before serving.
Step 3:
For a warm preparation, skip the refrigeration step. Instead, foam the mixture immediately and keep it at a maximum temperature of 75°C (167°F). You can also choose to gratinate or dry it as needed.
Note:
For larger batches, double the ingredients when using a 1 L Mosa Whipper. Attach two Mosa Cream Chargers one after the other, shaking vigorously after each.
For smaller batches, follow the standard ingredient quantities for a 0.5 L Whipper.
