Pastry
Meringue

Recipe

Group Weight / Volume
Bianca GR 500 g
Water (hot70°C) 500 g
Sugar 1.000 g

Preparation

    Firstly add the water in the mixer bowl and then add the Bianca GR mix and half the sugar (500 gr). Beat all the ingredients together with the mixer’s whisk on high speed until the mixture has been stabilized and has risen.

    Carefully add the other half of the sugar (500 gr) and make sure it is smoothly  incorporated into the whole mixture (use a spatula).

    You can optionally colour the mixture as you desire or/and also add extra ingredients (eg nuts). Do not forget to mix well.

    With the use of a piping bag, pipe into various shapes.

    Optionally decorate as you wish.

    Bake in oven at ±110°C for 1 to 2 hours (based on the size of the shapes you have made) without drying in them out.

    Once you allow them to cool, you can offer them as an end product or you can use them as a base for other applications.

More information

You can either use granulated or powder sugar.

If you desire a smooth result by using granulated sugar, beat all the ingredients together with the mixer’s whisk on high speed.

Meringue