Group 1
Ingredient
KG
Actiwhite
0.100
Water
1.000
Sugar
2.000
Total Weight: 3.100
Ghostly Meringues
1. Dissolve Actiwhite in the water and allow to soak for 5-10 minutes.
2. Add half the quantity of sugar, whip on top speed to full volume and fold in the remaining sugar.
3. Pipe into the shape of a ghost.
4. Dry the meringues at low temperature, approximately 100℃-120℃ (210℉-250℉).
5. Decorate the meringues accordingly.
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Confectionery Mixes, Meringue Mixes
For the production of top quality meringues.
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