Ingredients

Group 1
Ingredient
KG
Actiwhite
0.100
Water
1.000
Sugar
2.000
Total Weight: 3.100

Method

Meringue

1. Dissolve Actiwhite in the water and allow to soak for 5-10 minutes.
2. For a light meringue, add half the quantity of sugar, whip on top speed to full volume and fold in the remaining sugar.
3. For a slightly heavier meringue, whip the entire quantity of sugar together with the Actiwhite solution.
4. Dry the meringues at low temperature, approximately 100℃-120℃ (210_F-250_F).

Product Used

Ingredients

Group 1
Ingredient
KG
Actiwhite
0.100
Water
1.000
Sugar
2.000
Total Weight: 3.100

Method

Meringue

1. Dissolve Actiwhite in the water and allow to soak for 5-10 minutes.
2. For a light meringue, add half the quantity of sugar, whip on top speed to full volume and fold in the remaining sugar.
3. For a slightly heavier meringue, whip the entire quantity of sugar together with the Actiwhite solution.
4. Dry the meringues at low temperature, approximately 100℃-120℃ (210_F-250_F).

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Finished Product

Finished Product

Dessert, Sweet Good