Salty Truffle Meringue Albuwhip Texturizers

Ingredients: 360 gr. Water 40 gr. Albumina 100 gr. Maltodextrin 200 gr. Dextrose 400 gr. Maltodextrin 200 gr. Water c/s: Salt flakes with truffle As needed: Truffle aroma Sharings of truffle Process: Mix 360g of water, 100 g of maltodextrin and albumina and whip adding the truffle shavings and flavour. Whip until you get a meringue. Heat up a syrup with dextrose, 400g maltodextrin and the water, until it reaches 118 ° C Add the syrup little by little, like a thread into the meringue