Red food colour
- Dissolve Actiwhite in the water and allow to soak for 5-10 mins.
- Start to whip and add half the sugar into the mixture and whip on high speed to get full volume.
- Fold in the remainder of the sugar and whip for 3 mins on high speed.
- Add the food colour or RTU Cream Filling and gently, by hand, create a marble effect.
- Use a scraper to drop each meringue onto a silicone paper lined tray. Inject RTU Cream Filling, if desired.
- Bake at 100-120°C for 2-3 hours depending on size and desired texture (maximum scaling weight: 100g per meringue).
Yield: 15-16 Merginues