Acidulated meringue is a modern and precise interpretation of one of the most versatile classics of pastry. Traditionally known for its light texture and characteristic sweetness, the meringue is transformed in this recipe into a crunchy version, with a perfectly balanced acidic touch.

We achieve this nuance thanks to the incorporation of citric acid, a technical ingredient that allows us to precisely regulate the acidity of the preparation, refining the final flavor and providing a freshness that contrasts with the sweetness of the meringue.

In this recipe, we have not only paid attention to the balance of flavor, but also to the technical process: the meringue is baked at 110 ºC for 60 minutes, a time that allows the mixture to dry completely without caramelizing it, thus achieving a crunchy and light texture. It is essential, once cooked, to store it in a dry place, to preserve its optimal texture until serving.

The result is an acidulated meringue with character, ideal to accompany creams, fruits, ice creams or simply to enjoy it alone. This version demonstrates how small technical adjustments can make a big difference, and how functional ingredients such as citric acid can open up new creative possibilities for the professional.