Meringue Powder
The FunCakes meringue powder is suitable for making meringues, pavlova and American buttercream. The powder is ready to use, just add some water and possibly sugar.
Meringue Powder
free range egg white powder, sugar, thickener: E466, acid: E330.
For allergens, see ingredients in bold.
May contain traces of: milk, nuts.
Store in a cool, dry place.
Nährwerte pro 100 g
| Energie | 1580 kJ / 377 kcal |
| Fett | 0 g |
| davon gesättigte Fettsäuren | 0 g |
| Kohlenhydrate | 45 g |
| davon Zucker | 39,1 g |
| Eiweiß | 45,3 g |
| Salz | 2,5 g |
- 150 g (F54790)
Preheat the oven to 120°C (100°C convection oven).
Make sure the bowl and whisk are completely greaseproof. Always use a clean spoon when adding the sugar.
Mix 14 g meringue powder with 125 ml water and 125 g fine granulated sugar.
Beat the mixture for 5 minutes on high speed till a white foam.
Add 250 g fine granulated sugar bit by bit.
Beat until you can pull peaks that don’t fall back.
Fill a decorating bag with the meringue foam and pipe the meringues on a with parchment paper covered baking plate.
Dry the meringues in the oven for approx. 90 minutes. Let them cool down in the oven.
To make American Buttercream, mix 190 g Crisco with 7 teaspoons (35 g) water, add 450 g icing sugar and 15 g meringue powder and mix. Add 4 teaspoons (20 g) of water and mix well to a spreadable cream.
Because of its texture this product isn’t suitable for making royal icing.
