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🍽️ Crunchy Elderberry Soup with Meringue Dots

265 kcal · 30 min · 4 servings

Ingredients

• 2 egg whites
• 1 tsp lemon juice
• 80 g powdered sugar
• 400 g elderberries
• 1 small pear
• 400 ml blackcurrant juice (unsweetened)
• 200 ml apple juice (unsweetened)
• 2 tbsp honey
• 1 untreated lemon
• 1 vanilla pod
• 1 tbsp cornstarch

Instructions

1. 1. Preheat the oven to 100 degrees Celsius fan-forced.
2. 2. Beat the egg whites together with the lemon juice until stiff.
3. 3. Gradually sprinkle the powdered sugar into the cream.
4. 4. Beat the mixture until it is shiny and smooth.
5. 5. Fill the cream into a piping bag with a plain nozzle.
6. 6. Pipe small dots onto a baking tray lined with baking paper.
7. 7. Bake the meringues in the preheated oven for about 30 minutes.
8. 8. Ensure the meringues become crunchy but stay light in color.
9. 9. Remove the meringues from the oven and let them cool down completely.
10. 10. Sort through the elderberries, wash them, and let them drain well.
11. 11. Peel the pear, quarter it, and remove the core.
12. 12. Cut the pear quarters into small pieces.
13. 13. Bring the currant juice together with the apple juice to a boil.
14. 14. Add about 150 milliliters of water and the honey.
15. 15. Adjust the amount of honey to your taste.
16. 16. Cut off a piece of lemon zest.
17. 17. Squeeze out the lemon juice and slit the vanilla pod open.
18. 18. Add the lemon zest, lemon juice, and vanilla pod to the pot.
19. 19. Mix the starch with two tablespoons of cold water.
20. 20. Thicken the soup slightly with the starch mixture.
21. 21. Add the pear pieces and the elderberries to the soup.
22. 22. Let the ingredients steep in the soup for two to three minutes.
23. 23. Remove the vanilla pod from the soup.
24. 24. Serve the soup warm or cold.
25. 25. Garnish the bowl with the cooled meringue dots.

Nutrition per serving

• kcal: 265
• Protein: 6 g · Fett/Fat: 2 g · Carbs: 52 g