Group 1
Ingredient
KG
0.050
Water
0.500
Sugar
1.000
Red food colour
0.020
0.100
Total Weight: 1.670
- 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
Related recipes
Related products
Actiwhite® Meringue Mix
For the production of high quality crisp and dry-eating meringues.
View product
RTU Cream Filling – Raspberry
Bake stable ready to use filling, for hot and cold applications. Suitable for vegans.
View product
