Funcakes meringue powder is used as a substitute for egg white in many pastry recipes. It replaces raw eggs, which eliminates the risk of salmonellosis poisoning. No need to throw the yolks away;)! It makes it possible to make perfect meringues, Pavlova and butter cream!
The powder is ready to use, just add a little water, and sugar if you wish.
A pacifier: always use a clean spoon.
The consistency of the product does not allow for royal icing.
Preparation of the American butter cream: Pour 190 grams of crisco, 7 teaspoons (35 grams) of water, 450 grams of icing sugar and 1 tablespoon of meringue powder and mix everything together. Add 4 teaspoons of water (40 grams) and mix until you obtain a cream that is easy to spread.
Meringue preparation: Preheat the oven to 120°C (100°C for a rotary heat oven). The bowl and electric mixer must be greaseproof. Pour 14 grams of meringue powder with 125 ml of water and 125 grams of fine powdered sugar. Mix at high speed until a white foam is obtained. Gradually add 250 grams of powdered sugar. Stir until stiff peaks form. Place the meringues in a dish covered with baking paper and let them dry in the oven for about 1h30. Let the meringues cool in the oven.
Pavlova preparation: Preheat the oven to 120°C (100°C for a rotary heat oven). Pour 14 grams of powder, 125 ml of water and 125 grams of fine powdered sugar into a bowl and mix using an electric mixer. Make sure that the bowl and electric mixer are greaseproof. Beat the mixture at high speed until it forms a white foam and add a little sugar (500 grams). Stir until stiff peaks form. The result is very firm and resistant. Cover the baking tray with parchment paper and place the preparation on it. Spread lightly by pressing on top with the back of the spoon. The meringue should be about 20 cm in diameter. Dry it in the oven for about 2½ hours and let it cool in the oven. Beat 250 ml of cream with 2 tablespoons of icing sugar until you obtain a firmer cream. Pour the cream over the pavlova once it has cooled. To give the berries a "frozen" effect, dip them in the sugar. Decorate the pavolva with fresh fruit.
Ingredients white: whiteegg dried (farmed eggs on the floor), sugar, thickener: E466, acid: E330. Allergens are indicated in bold characters. May contain traces of: gluten, milk, soya and lupin. Halal certified.
Capacity: 150 G .