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Italian Meringue
Powdered preparation for Italian meringues, with natural vanilla flavoring.
For 1 kg of Italian meringue mix, add 500g of tempered water. Beat in food processor for 1 minute at low speed, then 10-12 minutes at high speed until desired texture is achieved. Place in a pastry bag and arrange. Bake in a fan-assisted oven at 110-120°C for 1h20-1h30, depending on the size of the meringues. Leave to cool after baking.
Protect from light and moisture at room temperature (min. 10°C - max. 25°C). 12 months in closed packaging / 2 months at room temperature after opening.
500g pail or 5kg box
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