Morello Cherry Vegan Meringue

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In the exciting world of gastronomy and pastry, innovation is the key to bringing exceptional flavours and unique culinary experiences to life. In this context, the growing trend towards a more responsible and conscious plant-based pastry-making has revolutionized the way we perceive traditional ingredients and techniques.

An elaboration in line with this trend is the original recipe for “Morello Cherry Vegan Meringue” by renowned chef Martin Lippo, an authentic delight that shows that premium ingredients and culinary creativity can go hand in hand.

At the heart of this exquisite recipe is Sojawhip, a revolutionary texturizer designed to elevate vegan pastry to new heights. This masterful ingredient deftly replaces egg white, providing the light and fluffy texture that is so characteristic of meringue. The amazing thing about this component is its neutral flavor, which allows the icing to be the undisputed star, giving a 100% authentic flavor to this vegan meringue.

In this recipe, each ingredient is carefully selected to fuse sustainability with exceptional taste. The absence of eggs, a key factor in most traditional meringues, is elegantly resolved through Gelcrem Cold. This ingredient not only acts as a thickening agent, but also infuses a smooth, creamy texture, comparable to that of a pastry cream. The combination of these elements creates a perfect balance between the freshness of the cherry and the indulgence of the texture.

Morello Cherry Vegan Meringue

In this recipe Martin Lippo has used Sojawhip, a revolutionary texturizer designed to take plant-based pastry-making to new heights. This masterful ingredient deftly replaces egg white, providing the light and fluffy texture that is so characteristic of meringue.
Keyword Vegan

Ingredients
  

  • 265 g Morello cherry puree 100%
  • 0,2 g Cinnamon powder
  • 15 g Gelcrem Cold Sosa
  • 5 g Sojawhip Sosa
  • 130 g Sugar
  • 80 g Trehalose

Instructions
 

  • Mix sugar and trehalose together and reserve.
    130 g Sugar, 80 g Trehalose
  • Put morello cherry puree, cinnamon, Gelcrem and Sojawhip into a jug. Mix using a hand blender.
    265 g Morello cherry puree 100%, 0,2 g Cinnamon powder, 15 g Gelcrem Cold, 5 g Sojawhip
  • Put into a Kitchenaid bowl. Start towhip it using the whisk.
  • Add the mixture of sugar in 3 times. Whisk until the meringue is fully whipped.
  • Put into a pastry bag with a decorating nozzle.
  • Pipe it on a Teflon mat.
  • Put into a dehydrator at 55ºC during 24hs or until completely dry.

If you wish to explore beyond this fascinating recipe and experiment with a range of premium ingredients for gastronomy and pastry, we cordially invite you to explore our product catalogue.

In it, you will find a diverse selection that ranges from innovative texturizers to ingredients that bring your culinary creations to life. With each ingredient, we give you the opportunity to elevate your culinary skills and create true masterpieces full of flavour and awareness.

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