Raspberry meringue sticks

	​Raspberry pulp or powder
50 grams	water
80 grams	sugar
80 grams	egg white
60 grams	sugar

Spread the raspberry trimmings or pulp on a silicon sheet and then let this dry at 60 degrees Celsius for a couple of hours till all the moisture has vaporized. Then transfer it into a blender and blend it till you end up with a really fine and flavorful powder. Keep this dry and covered. Now mix the water with the 80 grams of sugar and heat this up till it’s 118 degrees Celsius. Meanwhile pour the egg white into a mixing bowl and start beating it. Now just like we did with the chiboust when a white foam starts to form add the 60 grams of sugar and then slowly add the hot sugar syrup. Beat this till it’s at room temperature. Once that’s done transfer it into a piping bag that’s fitted with a small round nozzle and pipe long thin lines on a silicon sheet. Then dust the top with a thin layer of the raspberry powder. The thicker the more it will taste like raspberry. Now let them dry at 50 degrees Celsius for at least 3 to 4 hours. After that gently remove them from the sheet using a pallet knife and keep them dry and covered at room temperature for later.

Recipe used in peche melba 2.0 dessert