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In search of savory Beet Meringue recipe, molecular gastronomy detectives needed

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In search of savory Beet Meringue recipe, molecular gastronomy detectives needed

sassille | Dec 20, 2009 01:05 PM

Jose Andres of Bazaar in Beverly Hills served us a Beet Meringue stuffed with goat cheese that I am wishing to replicate. I have ordered some beet powder and will use that to replace some sugar. But these little morsels quickly melted in your mouth before you had a chance to bite down. Almost the way that cotton candy softens when it hits your mouth.
So- -any molecular gastronomists out there??? I suspect something else has been added to create the melting effect as it hits the palate. I was wondering if baking soda (?) or something like that would do it.
I watched the chef put them together. It was simply this baby meringue “cookie” piped with a dab of goat cheese and another “cookie” on top. They were only about ½” in diameter.

Oddly enough, I was served something identical at the Marcel Vigneron dinner at Bread Bar Thursday night. (And he also works at Bazaar). But that night they were a more ordinary coffee flavored meringue with chocolate in the middle. It didn’t “melt” like the beet meringue.
Ideas anyone?
Cecilia

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