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Marshmallow rose & raspberry

Delicious on a dessert or to accompany the café d’amour.

Ingredients

300gSilvia egg white powder
50gsanatine
Sugar
Rose petals
150gWater
50gRose syrup
Raspberry powder

Preparation

  1. Mix the sanatine with the water and heat to 50°C.
  2. Mix the mixture with the syrup.
  3. Finely chop the rose petals and put them together with the egg white powder in a KitchenAid with a whisk.
  4. While whisking, add the mixture with sanatine and whip on high speed until foamy.

  1. Mix the sugar with some raspberry powder and place on a tray.
  2. Pipe strips of the meringue on top.
  3. Let dry for about 1 ¬Ω hours, roll well through the sugar mixture, and then make knots out of them.