Antonio Bachour

Beet Meringue with Mascarpone Ganache

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Preparation info
  • Yields

    20

    servings
    • Difficulty

      Easy

Appears in
top 1000Bachour Simply Beautiful
Bachour Simply Beautiful

By Antonio Bachour

Published 2014

  • About

Ingredients

Beet Meringue

  • 340 g (1½ cups) fresh beet juice
  • 32 g (2

Method

Beet Meringue

Preheat oven to 76°C (170°F). Line 2 baking sheets with nonstick baking mats and set aside.

Place all ingredients in the bowl of a stand mixer fitted with a whisk attachment and whip until light and fluffy. Transfer to a pastry