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This is a really great alternative meringue recipe from Agnar Sverrisson. While the meringues are delicate, they pack a powerful liquorice and menthol punch, making a great palate cleanser that also works as a remarkable amuse bouche.
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Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
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Fisherman’s Friend meringues
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