Ingredients

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

Method

1. Dissolve Bakels Actiwhite in the water and allow to soak for 5 to 10 minutes.
2. Add half the quantity of sugar, whip on top speed to full volume and fold in the remaining sugar.
3. Decorate the inside of a piping bag with red food colouring.
4. Fill the piping bag with the prepared meringue mix.
5. On a silicone paper lined tray, pipe meringue drops.
6. Dry the meringues in the usual way at low temperature, approximately 100℃ – 120℃ (210℉ - 250℉).
7. Instead of piping coloured meringue drops, pipe un-coloured meringue hearts.

Product Used

Ingredients

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

Method

1. Dissolve Bakels Actiwhite in the water and allow to soak for 5 to 10 minutes.
2. Add half the quantity of sugar, whip on top speed to full volume and fold in the remaining sugar.
3. Decorate the inside of a piping bag with red food colouring.
4. Fill the piping bag with the prepared meringue mix.
5. On a silicone paper lined tray, pipe meringue drops.
6. Dry the meringues in the usual way at low temperature, approximately 100℃ – 120℃ (210℉ - 250℉).
7. Instead of piping coloured meringue drops, pipe un-coloured meringue hearts.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Valentine's Day

Finished Product

Finished Product

Confectionery, Sweet Good