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FunCakes Meringue Powder 150 g

€8.99 *
Content: 0.15 Kilogramm (€59.93 * / 1 Kilogramm)

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Geplante Lieferung Samstag, 25.05.2024
Bestellen Sie bis zum 23.05.2024 - 16:00 Uhr dieses und andere Produkte.
  • F54405
FunCakes Meringue Powder 150 g   The FunCakes meringue powder is suitable for making... more

FunCakes Meringue Powder 150 g 

The FunCakes meringue powder is suitable for making meringues, pavlova and American buttercream. The powder is ready to use, just add some water and sugar if you wish.

Tip: always use a clean spoon.

Due to the structure of the product, it isn't suitable for making Royal Icing.

Ingredients: free range egg white (dried), sugar, thickener: E466, acid: E330. For allergens, see ingredients in bold. May contain traces of: glutenmilksoy and lupin. Halal certified.

Packed in a handy jar. The label contains the following languages: Dutch, English, German, French, Spanish and Italian.

Content: 150 gram.

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Preparation of meringues: Preheat the oven to 120°C (hot air: 100°C). Degrease the mixing bowl... more
Preparation of meringues: Preheat the oven to 120°C (hot air: 100°C). Degrease the mixing bowl and 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 firm froth. Add 250g of fine granulated sugar in a stream. Mix the until the foam draws fine strands. Pipe the meringues onto a baking sheet lined with parchment paper and let them dry in the oven for about 90 minutes. Let the meringues cool in the oven. Preparation Pavlova: Preheat the oven to 120°C (hot air: 100°C). Mix 14g of powder with 125ml of water and 125g of fine granulated sugar in a bowl and whisk to combine. Make sure that the bowl and the whisk are free of grease. Beat the powder on high speed to a white foam and gradually add 500g of granulated sugar. Mix the until the foam draws fine strands. It should be a viscous stiff amount. Place baking paper on a baking sheet and pour the foam on top. Press it a little flatter with the bottom of a spoon. The mixture should be about 20cm in diameter. Let the meringue dry in the oven for about two and a half hours and then cool in it. Mix 250ml of whipped cream with 2 tablespoons of confectioner's powder and a sachet of cream stiffener. Pour this mixture on top of the cooled pavlova. To make the berries look "iced", moisten them a bit and then roll them in granulated sugar. Decorate the pavlova with fresh fruit. Preparation American Buttercream: Mix 190g Crisco with 7 teaspoons (35) water, then add 450g confectioner's powder and 15 grams meringue powder. Lastly, add 4 teaspoons (20g) of water and mix until you have a spreadable cream.
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