Black in white

Name: Black in white
Total time: 1 h 30 min
Yield: approx. 15 pcs
Cuisine: Hungarian
Ingredients: 3 egg whites (pasteurized); 150 g powdered sugar; 1 tsp lemon juice; 1 pinch salt; 15 pitted dried prunes; strips of candied orange peel for filling the prunes; parchment paper

Time: 1 hour 30 minapprox. 15 pcsapprox. 60 kcal / serving (estimated)approx. 1 g protein / serving

“Black in white” (“fekete fehérben”) is named for the contrast of black dried prune and snow-white meringue. The prune stuffed with orange peel is a sweet-and-sour surprise inside the meringue. Old recipes whisked the foam over a fire, over steam; today we do the same safely, with a thermometer or carefully.

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Method

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Preheat the oven to 120 °C (110 °C fan) and line a baking tray with parchment paper.
Heat the egg whites with the powdered sugar, salt and lemon juice in a heatproof bowl over steam (a bain-marie), whisking constantly, to 55-60 °C until the sugar dissolves. You should no longer feel grains between your fingers.
Take the bowl off the steam and whisk with a mixer for 5-6 minutes until you have a stiff, glossy, cooled meringue.
Stuff the prunes with a strip of candied orange peel pressed into the center.
Put the meringue in a piping bag and pipe small mounds onto the parchment. Press a stuffed prune into the center of each mound and coat the top with meringue as well.
Dry at 120 °C for 60-70 minutes until the meringue is hard and stays white on the outside. Turn off the oven and leave them inside with the door slightly open for another 30 minutes. Cool on a rack.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

You can soak the prunes beforehand in rum or orange juice.
Heating over steam gives a more stable and safer meringue.
Dry at a low temperature so the meringue stays white.
They keep for 1 week in an airtight container.

Frequently asked questions

What can replace the prunes?

Dried apricots or dates.

Why heat over steam?

It is safer, because the egg white is effectively pasteurized, and the sugar dissolves better.

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