Acidulated Meringue

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 a tangy meringue with character, ideal to accompany creams, fruits, ice creams or simply to be enjoyed on its own. 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.