Chef and food stylist Mikkel Karstad has created this accompaniment to go with our camomile apple dessert.
CRISPY MERINGUES AND LEMON VERBENA WITH OUR CAMOMILE APPLE DESSERT
2 egg whites
80g icing sugar
2-4 large grains of salt
Beat the egg whites and salt until they form stiff peaks. Continue to beat the egg white mixture while gradually adding the icing sugar until the mixture becomes firm.
Spread the mixture onto a sheet of baking paper, in a 1-2 centimetre thick layer. Transfer the sheet onto a baking tray and cook in the oven at 120C for 1½-2 hours. The meringues should be crispy and dry in the centre but should not be allowed to take on colour.
Words by Mikkel Karstad
Photographs by Ditte Isager
Styling by Christine Rudolph and Mikkel Karstad