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Beetroot Meringue Puffs Filled with Olive Oil Foam

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Savory meringue puffs have been served by molecular gastronomy chefs for a while. Chef Jose Andres used to serve a beetroot meringue filled with goat cheese at his restaurant The Bazaar. Delicious!

In this recipe we fill the beetroot meringue puff with olive oil foam using an ISI Whip. The resulting meringue puff, which is made in a dehydrator rather than the oven, is very delicate, melts in the mouth and has a beautiful color.


- 150 g (5.3 oz) beetroot juice

- 50 g (1.8 oz) sugar

Beetroot Meringue Puff Filled with Olive Oil Foam

- 3.5 g Methylcellulose F50 (Buy Methylcellulose F50)

- 0.9 g Xanthan Gum (if you live in a dry place, then you may want to reduce the amount of Xanthan Gum to obtain a more delicate puff. Use 0.6 g. Buy Xanthan Gum.)

- Olive oil foam (see olive oil foam recipe)


Beetroot Puffs in Dehydrator1- Bring beetroot juice and sugar to a simmer in small saucepan. If you have a Thermomix, use it for this recipe. First, you can heat and blend the methylcellulose with the juice to disperse it. Second, you can use it to disperse the xanthan gum. And finally, you can use the Thermomix butterfly whisk to create the foam.

2- In bowl of stand mixer or Thermomix, mix beetroot juice with methylcellulose using an immersion blender.

3- Add the Xanthan Gum and mix thoroughly with immersion blender or Thermomix.

4- Attach bowl to mixer fitted with whisk attachment and mix for 5 minutes or until stiff peaks form. If using the Thermomix, insert the butterfly whisk and set it to speed 5.

5- Transfer to pastry bag fitted with medium round tip.

6- Line dehydrator tray with silicone mat, or acetate or parchment paper if you don’t have silicon mat.

7- Pipe bite sized mounds on the mat. Make sure the height of the mounds is not larger than the gap between the trays in your dehydrator.

8- Dehydrate at 66 °C (150 °F) for 4 hours or until crisp.

9- Using the tip of the ISI Whip, a small spatula, a cinnamon stick or other similar item, make a hole on the bottom of each puff by carefully rotating the stick clockwise and counter-clockwise.

10- Reserve in airtight container with silica gel bags.

Assemble and Serve

Beetroot Puff filling with olive oil foam

1- Right before serving, fill each puff hole with olive oil foam using the ISI Whip.

2- Serve immediately or puff will get soggy.

  • Simon-chef

    will they still work if you pipe them bigger?

    • Anonymous

      Yes, no problem. You just need to make sure they fit in the dehydrator.

      • Vico-chef

        how can you do this w/o a dehydrator?

        • QuantumChef

          You can use a conventional oven if you can set it at a temperature of less than 200 °F. You’ll need to leave the oven door open a few inches by placing a folded kitchen towel in the door. You can read more about dehydrating here

          • Pabxmafia

            My Puffs deflated in the dehydrator.  Any idea why?

          • QuantumChef

            Did you mix until stiff peaks formed? The foam should be thick and stable before dehydrating. If it still doesn’t work, you can try adding a little more Xanthan Gum.

  • Sotobra000

     what is the yield?

    • QuantumChef

      Over 4 dozen meringue puffs.

  • Patrick

    Have you tried many dehydrators before? Do you have a dehydrator that you’d recommend and I was curious why you liked it?

    • Patrick

      I found your post for dehydrating food in creative ways…I have a feeling that is prob where you were going to send me :)

    • QuantumChef

      Depends of what you are looking for. The Nesco dehydrators are great for home use: they are inexpensive, reliable and use relatively small counter space. If you need more dehydrating surface area and want to dehydrate something higher than ~1″ (height of Nesco tray), the Excalibur may be a better option even though it is more expensive. In the Excalibur dehydrator you can remove trays to make more space for taller items.

  • julsey414

    Can I substitute CMC or Tylose powder for the Methylcellulose F50?

    • QuantumChef

      Probably not without making other changes. This recipe was developed using F50 and I haven’t tried other variations. Sorry!

  • Bart

    Were can I find different nozzles for the isi canister

  • cteavin

    Great formula. I’ve tried them with a number of variations on juices. Yesterday I made them with strawberry syrup, two batches. 150 strawberry syrup, 50 g sugar, 3.5g F50, 1g Xanthan, second batch used 4.5 F50, 1g Xantam. I left them overnight in the dehydrator at 90 degrees. In the morning they were crisp and flavorful, but by afternoon those made with 3.5g F50 became soft. Do you think the extra sugar in the syrup is drawing moisture into them? I’m trying to troubleshoot so I can play more with the formula.

    Thank you,

    • Kevin Liu


      I think you’re basically on the right track, but it’s not the amount of sugar you were varying, but rather the amount of F50. I’m assuming what’s happening is that the F50 is helping to stabilize the meringues and prevent water from moving efficiently through them, thus preventing them from getting soggy. Did the 4.5g F50 recipe eventually get soggy?


  • Chris

    can I switch the F50 for any other additive?

    • QuantumChef

      Not a direct replacement for this recipe but you could try coming up with your own recipe using egg white powder or versawhip.

  • luca

    I tried this tonight, I whisked the mixture with stand mixer at high speed for about 40 minutes but the foam didn’t become as much stable as I guess it should be. Any idea about the reason? I used Metilgel by Sosa, maybe it is not a perfect equivalent of methylcellullose f50?
    After bringing to a boil, the juice-sugar mixture has to be chilled before adding methylcelluose and xanthan gum?

    Thank you!

    • QuantumChef

      No need to chill it, warm is good. There are dozens of different methylcelluloses with different properties so this is probably the reason. You can try adding a little more xanthan gum and methylcellulose.

      • luca

        What if I whip the mixture with the stand mixer as much as I can, and then use an Isi siphon to form the meringues? This could compensate the lack of air inside?

        • QuantumChef

          Over-whipping generally doesn’t help. The problem doesn’t seem to be how much air you are incorporating but that your mix is not stable enough.