Meringue of cherry & passionfruit

Name: Meringue of cherry & passionfruit
Ingredients: 300 g Silvia powder; 50 g cherry compound; 50 g passion fruit compound; 120 g Water

For this recipe, our FoodXperience chef Garry used the Droogoven (62011810) and drying sheets (62166260).

This dehydrator is the perfect tool for drying fruit, vegetables, herbs, meat, fish, and so on. In our kitchen, we love to use this dehydrator. The airflow is perfect and contributes to the best result. The maximum drying temperature is 70˚C. Want to dry for a longer time? No problem. Feel free to let the oven do its work overnight. It is ideal to use silicone 'drying sheets' in this oven. These are air-permeable and washable. Ideal for, for example, meringue or drying a liquid mass.

Equipment needed for this recipe:

Dehydrator
food processor

Ingredients

300gSilvia powder

50gcherry compound

50gpassion fruit compound

120gWater

Preparation

Mix all ingredients well and whip until airy in a stand mixer.
Make two batches (one with cherry and one with passion fruit).
Put both mixtures in a piping bag (each on one side to achieve two colors).
Pipe onto drying sheets and dry at 70ÀöC until crispy. This takes about 4 hours.