🍰 Crunchy Elderberry Cold Soup with Meringue

Name: Crunchy Elderberry Cold Soup with Meringue
Total time: 30 min
Yield: 4 servings
Ingredients: 1 egg white; 1 pinch salt; 40 g whole cane sugar (2 tbsp); 20 g powdered sugar from whole cane sugar (1 tbsp); 20 g coconut flakes (3 tbsp); 500 g elderberries; 100 ml apple juice; 4 tbsp apple syrup

142 kcal · 30 min · 4 servings

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Ingredients

1 egg white
1 pinch salt
40 g whole cane sugar (2 tbsp)
20 g powdered sugar from whole cane sugar (1 tbsp)
20 g coconut flakes (3 tbsp)
500 g elderberries
100 ml apple juice
4 tbsp apple syrup

Instructions

1. Put the egg whites and a pinch of salt into a tall mixing bowl.
2. Whip the mixture stiff using a hand mixer.
3. Slowly pour in the first tablespoon of sugar while mixing.
4. Sift the powdered sugar over the mixture.
5. Gently fold the powdered sugar into the mixture with a spoon.
6. Stir the first two tablespoons of coconut flakes into the egg whites.
7. Fill the mixture into a piping bag fitted with a star nozzle.
8. Line a baking tray with baking paper.
9. Pipe twelve strips of meringue onto the tray.
10. Make sure each strip is about seven centimeters long.
11. Sprinkle the remaining coconut flakes over the meringue strips.
12. Preheat the oven to 80 degrees Celsius.
13. Set the fan-forced setting to 70 degrees Celsius.
14. Dry the meringues in the oven for two and a half hours.
15. Wash the elderberries under running water.
16. Let the berries drain well in a sieve.
17. Pick the berries off the stems.
18. Put the berries, apple juice, and apple syrup into a pot.
19. Bring the mixture to a boil.
20. Cook the berries for ten to twelve minutes over low heat.
21. Remove four tablespoons of the whole berries.
22. Set the removed berries aside.
23. Puree the remaining berries in the liquid until smooth.
24. Use a hand blender for this.
25. Press the mixture through a fine sieve into a bowl.
26. Season the cold soup with the remaining raw cane sugar.
27. Let the cold soup cool down.
28. Place the bowl in the refrigerator.
29. Take the dried meringue sticks out of the oven.
30. Let the sticks cool completely on a wire rack.
31. Add the reserved elderberries to the cold soup.
32. Serve the cold soup with the crunchy meringue sticks.

Nutrition per serving

kcal: 142
Protein: 3 g · Fett/Fat: 4 g · Carbs: 23 g