Total Weight: 3.100
1. Dissolve the Bakels Actiwhite in the water and allow to soak for 5-10 minutes.
2a. Light meringue - Add half the quantity of sugar, whip on high speed to full volume and fold in the remaining sugar.
2b. Heavier meringue - Whip the total quantity of sugar together with the Actiwhite solution.
3. Dry the meringues at low temperature, approximately 100℃-120℃.
Related recipes
Related products
Actiwhite® Meringue Mix
Confectionery Ingredients, Meringue Mixes
For the production of high quality crisp and dry-eating meringues.
View product
