FunCakes Meringue Powder 150g

The FunCakes meringue powder is suitable for meringues, meringues, pavlova and American buttercream. The powder is ready to use. All you have to do is add water and possibly sugar.

Tip: Always use a clean spoon.

Due to the structure of the product, it is not suitable for making royal icing.
< br>Preparation of meringue: Preheat the oven to 120°C (hot air: 100°C). Degrease the mixing bowl and the whisk with hot water. Mix 14g meringue powder with 125ml water and 125g fine granulated sugar. Beat the mixture on high speed until it forms a stiff foam. Add 250g of fine granulated sugar in a stream. Mix until the foam forms fine strands. Pipe the meringues onto a baking tray lined with baking paper and let them dry in the oven for about 90 minutes. Let the meringues cool in the oven.

Preparation of Pavlova: Preheat the oven to 120°C (hot air: 100°C). Mix 14g powder with 125ml water and 125g fine granulated sugar in a bowl and stir with the whisk. Make sure the bowl and beater are free of grease. Beat the powder on high speed to a white foam and gradually add 500g granulated sugar. Mix until the foam forms fine strands. It should be a thick, stiff amount. Place baking paper on a baking tray and put the foam on it. Flatten them a little with the bottom of a spoon. The mass should have a diameter of around 20cm. Let the meringue dry in the oven for about two and a half hours and then let it cool down. Mix 250ml whipped cream with 2 tablespoons of confectioner's powder and a bag of cream stiffener. Pour this mixture onto the cooled pavlova. To make the berries appear "iced," moisten them slightly and then roll them in granulated sugar. Decorate the pavlova with fresh fruit.

Preparation American Buttercream: Mix 190g Crisco with 7 teaspoons (35) of water and then add 450g confectioner's powder and 15 grams of meringue powder. Finally, add 4 teaspoons (20g) of water and mix everything into a spreadable cream.

Package dimensions:
6x9x6cm

Product weight:
0,19kg

Manufacture SKU:
F54790