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Meringue Glace Salted Caramel Macadamia – Maison Macolat

  • Felix Fichtner
  • 18. June 2021
  • 2 minute read
Sommer Dessert 2021: Meringue Glace Salted Caramel Macadamie Maison Macolat © Murmelz
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We have discovered our summer dessert 2021! The classic meringue ice cream reinterpreted – with creamy Tahiti vanilla ice cream, strawberry mint from the garden and the fine salted caramel macadamia nuts from Maison Macolat. Fresh, crunchy, creamy, fine. Summer tastes so sweet and fresh!

They are finally back – the fine macadamia nuts from Maison Macolat. For years, the owner family has been committed to the macadamia plantations in South Africa for the country and its people and produces the precious nuts there, which are refined with high-quality chocolate, spices and flavors in their Belgian homeland. We love the full, round taste of these nuts, which is never overpowering, but exudes elegance and lightness.

Murmelz liebt Maison Macolat Nüsse © Murmelz

Ingredients | What you need

Meringue

  • 4 egg whites “M”
  • 1 pinch of salt
  • 200g powdered sugar
  • Juice of 1 organic lemon

Ice cream

If you want, you can of course make your own ice cream. However, we love the homemade ice cream from

Ballabeni

in Munich. We have chosen Tahiti vanilla ice cream for our recipe – but white or dark chocolate are just as suitable. And if you like, you can also combine fruity sorbets!

Tasting by Murmelz © Murmelz

Nuts

For 4 people we recommend 100g Salted Caramel Macadamia Nuts from Maison Macolat

Mint

We have planted various types of mint in our garden. This year we have discovered strawberry mint, which smells of strawberries and tastes of fruity mint.

Preparation | How to prepare

Many people have a lot of respect for meringue. Wrongly, in my opinion. As always, it is important to use fresh ingredients and a little patience. Then nothing can go wrong.

  1. Separate the eggs and whisk the egg whites with a pinch of salt on the highest setting until stiff.
  2. Gradually work in the lemon juice and powdered sugar until the sugar has dissolved and the mixture is firm to the bite.
  3. The mixture can now be filled into a piping bag and various shapes can be piped onto a baking tray lined with baking paper. We opted for small macaroons with a diameter of 2 cm. If you want, you can also make hearts, swans or letters.
  4. Then leave the meringue to dry at 80°C for approx. 2 hours.
  5. Allow to cool well.

Serve the meringue ice cream Salted Caramel Macadamia

First fill the meringue in a glass with a stem or a bowl as desired – the lemon juice keeps them nice and fresh! Then drape a scoop of ice cream on top and garnish with the salted caramel nuts and a little strawberry mint!

Murmelz tip

Murmelz readers can buy in the online store of
Maison
Macolat
whopping
20% off all purchases with the code: MURMELZ20

Important: don’t forget the code at checkout!


Editorial contribution | Advertising, as product recommendation and link.
Maison Macolat Salted Caramel © Murmelz
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Felix Fichtner

Gründer von Murmelz und Mr. Food & Travel. Die Foodie- und Reise-Gene wurden ihm in die Wiege gelegt. Schon als Kind entdeckte er seine Leidenschaft fürs Kochen und erstklassige Produkte. Seine große Neugierde auf andere Länder, Kulturen und Menschen führte Felix bald in die Welt hinaus. Mit Mr. Food & Travel erfüllt sich heute ein echter Traum: eine ausgewählte Sammlung rund um Essen, Trinken und Reisen aus der ganzen Welt. Mit spannenden Geschichten über Menschen, die täglich ihrer Leidenschaft nachgehen. Handverlesene Geheimtipps, die man (eigentlich) nur mit seinen besten Freunden teilt.

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