DEMO: Chartreuse Meringue

Cassia meringue

100 grams Egg whites
100 grams Sugar
.6 grams Guar gum
.4 grams Iota carrageenan

Prepare a swiss meringue, by heating all the ingredients to 55 celsius, before straining, and whipping until cool in a stand mixer.  Alternatively, blend all ingredients, strain and vacuum seal, cooking at 74 celsius for 30 minutes.  Mix again, strain and whip.

Click on the images below to begin the Demo