Wilton Meringue Powder 113g

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.