(Savory Beetroot Meringue using Methylcellulose)
Savory Beetroot Meringue (vegan)
Methylcellulose here replaces egg white in giving the meringue its structure and texture. These meringues are then dried until crisp in a dehydrator. Here I’ve used low sweetness products (isomalt and glucose syrup) to replace some of the sugar in order to create savory Meringue but sweet meringue could be made in the same way by simply upping the sweetness.
An added bonus of this technique is that it’s suitable for vegans and people who can’t have egg products.
The full recipe is bellow and you can read my Methylcellulose Introduction by clicking here.
Boil the water in the kettle then measure out 200ml of just boiled water.
Now blend the Methylcellulose into the hot water with a stick blender.
Next begin to cool this mixture over an ice bath while stirring intermittently until cool.
Allow this mix to sit for at least a couple of hours but for best results sit in fridge overnight.
45g Methocellulose Slurry – (see above)
260g Beetroot Juice
1.2g Xanthan Gum
40g Isomalt – powdered
10g Caster Sugar
Seaonings to taste
First blend together the beetroot juice, methycellulose slurry (prepared as above) and xanthan gum with a stick blender.
Then in bowl start whipping this mixture with an electric whisk and add in isomalt and caster sugar bit by bit.
Whip this mix to soft peaks, this will take a little time (more than whipping egg whites) but will go to stiff peaks eventually if you persist and want more control of the meringues finished shape.
Pipe into neat blobs on a non stick sheet or spread into a thin layer (or basically produce any shape you like)
Dehydrate at 57C for 10-12 hours till crispy.
This technique can be adapted for a wide variety of juices and a similar textured liquids.
See the meringue as I used them in a recipe here
Go to my Methylcellulose introdution
Go to the Molecular Basics Page
For more on methylcellulose and modern techniques check out my ebook
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