Sesame Meringues
Sweet and crispy meringues with a delicious nutty flavour from roasted black sesame seeds. Perfect for decorating desserts or serving with a classic Eton mess. With the help of the Ankarsrum Assistent and Balloon Whisks, you can easily whip up a glossy and airy meringue mixture. For an even more striking colour, add a little black food colouring.
3 hours
Sweet
Tools
Ingredients
- 100 g egg whites (approximately 3–4 egg whites)
90 g caster sugar
120 g icing sugar
8 g roasted, finely ground black sesame seeds
Follow these steps
- Preheat the oven to 80°C fan (90°C conventional).
- Fit the Assistent Original with the Beater Bowl and Balloon Whisks. Whisk the chilled egg whites until stiff peaks form.
- Gradually add the caster sugar while continuing to whisk. Whisk until the meringue is glossy and firm.
- Gradually sift in the icing sugar and finely ground black sesame seeds. Gently fold everything together until evenly combined, being careful not to overmix.
- Transfer the meringue mixture to a piping bag and pipe small meringues onto a baking tray lined with baking parchment.
- Bake for approximately 2 hours. Turn off the oven and leave the meringues inside for another hour.
- Allow the meringues to cool completely before storing them in an airtight container. They will keep for at least one month if stored in a cool, dry place.
- Tip! Sift the finely ground sesame seeds before adding them to the meringue mixture to prevent lumps. For a more intense black colour, add a little black food colouring.
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