Garlic meringue with crème fraîche and chives
An elegant amuse… both to the eye and the palette.
Should you be making sabayon anyway, why not use the egg whites?
Equipment
- Kitchen Aid or handmixer
- baking paper
- piping bag
Ingredients
- 1 egg white
- 20 gr powdered sugar
- 1 clove of garlic
- 2 tbsp crème fraîche
- 4 sprigs of chives
Instructions
Meringues
- Preheat the oven to 90℃.
- Separate one egg and use only the egg white.
- Cut the clove of garlic in thin slices and put them in the egg white. Let this sit for an hour, for the flavour to become part of the egg white.
- Put the egg white in a clean (grease-free) mixing bowl. Beat the egg white with a mixer or KitchenAid. Then add 30 grams of powdered sugar. First carefully stir this into the stiff egg white (to prevent covering yourself and your kitchen in white powder) and then mix again until the sugar is well mixed into the egg whites and the meringue is smooth and shiny.
- Line a baking tray with baking paper and put the meringue in a piping bag to make 8 small (amuse sized) dollops.
- Put them in the oven for about an hour and a half, but depending on how precise the temperature of your oven is. The meringues should easily come loose from the baking paper, if still sticky they're not ready yet. Make sure to keep the temperature under 100℃ though, to end up with white meringues instead of beige ones.
Plating
- Clean the piping bag and use it again to put some crème fraîche on each meringue. Chop the chives very finely and add some to each amuse.