Italian Meringue

Powdered preparation for Italian meringues, with natural vanilla flavor.

Fast and consistant results

For 1 kg of Italian meringue mix, add 500g of tempered water. Wisk for 1 minute at slow speed then 10-12 minutes at high speed until desired texture. Put the meringue in a baking pouch, place on baking sheet Bake in a ventilated oven at 110-120°C for 1:20 hr to1:30 hr depending on the size of the meringues. let cool after baking.

Keep away from light and humidity, at room temperature (min. 10°C - max. 25°C). 12 months in unopened package. 2 months at room temperature after opening

Pail 500g or box 10kg

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