Dried Tomato Meringue


If you are looking for a surprising and sophisticated recipe that takes your appetizers to the next level, the “Dried tomato meringue” is the perfect choice. This culinary creation combines the delicacy of meringue with the intensity and unique flavour of tomato. Using premium ingredients such as Albuwhip and Gelespessa, this recipe not only guarantees exceptional results, but also an unforgettable culinary experience.

The key to achieving an impeccably dry and light meringue is the addition of Albuwhip, a whey protein made from pure egg white. Albuwhip adds 25% more volume to the meringue, making it crisp on the outside and soft on the inside. In addition, its premium quality guarantees optimal stability, ensuring that your meringue stays perfect for longer.

Another key component in this recipe is Gelespessa, an instant thickener that adds consistency and body to the dried tomato meringue. This innovative product allows you to achieve professional results quickly and easily, without sacrificing quality or taste. Thanks to Gelespessa, you can enjoy a tomato meringue that retains its shape and firmness, perfect for serving as an appetizer base.

Dried tomato meringue

Dried Tomato Meringue

Discover the fascinating Dried Tomato Meringue, a unique combination of texture and flavour. With Albuwhip and Gelespessa, you get 25% more volume and a perfect texture. Ideal as a base for gourmet snacks – premium culinary experience!"
Keyword Gluten Free, Vegetarian


  • 250 g Water
  • 15 g Freeze dryed tomato in powder
  • 15 g Albuwhip
  • 100 g Maltodextrin
  • 50 g Trehalose
  • 2,5 g Gelespessa
  • 3 g Salt


  • Mix the water, salt, tomato powder and Albuwhip with a blender.
    250 g Water, 15 g Freeze dryed tomato in powder, 3 g Salt, 15 g Albuwhip
  • Mount on the assembly machine with the rods.
  • Mix the remaining dry ingredients together and add them to the previous mixture a little at a time.
    100 g Maltodextrin, 50 g Trehalose, 2,5 g Gelespessa
  • Leave to whip for about 10 minutes at medium/high speed. Pour into the desired shape and dehydrate for 12 hours at 60 ºC.
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