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meringue powder 150g - Funcakes
€11.80
Tax included
Expiry date: 31.12.2023 - 30.11.2024
Meringue powder is used to make meringues, pavlova and buttercream. The powder is ready to use, just add a little water, and sugar if you wish.
Tip: always use a clean spoon.
The consistency of the product does not allow royal icing to be made.
Meringue preparation: Preheat the oven to 120°C (100°C for a convection oven). The bowl and electric mixer should be greaseproof. Pour 14 grams of meringue powder with 125 ml of water and 125 grams of fine powdered sugar. Mix at high speed until a white foam forms. Gradually add 250 grams of powdered sugar. Stir until stiff peaks form. Arrange the meringues in a dish covered with baking paper and leave to dry in the oven for about 1h30. Let the meringues cool in the oven.
Pavlova preparation: Preheat the oven to 120°C (100°C for a convection oven). Pour 14 grams of powder, 125 ml of water and 125 grams of fine powdered sugar into a bowl, and mix with an electric mixer. Make sure the bowl and electric mixer are greaseproof. Beat the mixture at high speed until a white foam is obtained and add a little sugar (500 grams). Stir until stiff peaks form. The result is very firm and resistant. Cover the baking sheet with parchment paper and place the mixture on it. Spread lightly by pressing down on the top with the back of the spoon. The meringue should be around 20cm in diameter. Dry it in the oven for about 2½ hours and let it cool in the oven. Beat 250 ml of cream with 2 tablespoons of icing sugar until you obtain a firmer cream. Pour the cream over the pavlova once it has cooled. To give the berries a “frozen” effect, dip them in sugar. Decorate the pavolva with fresh fruit.
Preparation of the American buttercream: Pour 190 grams of crisco, 7 teaspoons (35 grams) of water, 450 grams of icing sugar and 1 tablespoon of meringue powder then mix everything. Add 4 teaspoons of water (40 grams) and mix until you obtain a cream that is easy to spread.
Ingredients: dried egg white (floor-raised eggs), sugar, thickener: E466, acid: E330. Allergens are shown in bold. May contain traces of: gluten, milk, soy and lupine. Halal certified.
F54405
8 Items
For our articles in stock, the average time of delivery is as follows:
- two to three days for Switzerland,
- three to five days for Europe
- five to ten days for the rest of the World
ACCORDING TO THE SPECIFICITIES OF THE COUNTRY OF DELIVERY.
For our free articles, we work directly with producers and suppliers, which allow us to have competitive prices. The average time of delivery is as follows:
- One to three weeks for the USA
- Two to seven weeks for the rest of the World
ACCORDING TO THE SPECIFICITIES OF THE COUNTRY OF DELIVERY.
According to the article L.121-20 and following ones of the Swiss Code of the Consumption the consumer has a deadline of 7 working days from the date of delivery of his command, to turn any article not agreing him and to ask for the exchange or for the refund without penalty, with the exception of the expenses of return. The product will necessarily have to have returned in perfect condition, in its undamaged original packing. He will have to be accompanied with all his accessories (notes, cords, remote controls, guaranteed, etc. ...). Failing that, you will lose your right to withdraw and the product will have returned to you to your expenses.
We accept the returns of your articles under 14 days according to your country of delivery andwe shall reimburse you the total amount paid.
Prior to that, please contact us at info@espace-creation.ch
Please do not hesitate to contact us at any time. Our support service will be available to answer you as soon as possible at info@espace-creation.ch
Expiry date: 31.12.2023 - 30.11.2024
Meringue powder is used to make meringues, pavlova and buttercream. The powder is ready to use, just add a little water, and sugar if you wish.
Tip: always use a clean spoon.
The consistency of the product does not allow royal icing to be made.
Meringue preparation: Preheat the oven to 120°C (100°C for a convection oven). The bowl and electric mixer should be greaseproof. Pour 14 grams of meringue powder with 125 ml of water and 125 grams of fine powdered sugar. Mix at high speed until a white foam forms. Gradually add 250 grams of powdered sugar. Stir until stiff peaks form. Arrange the meringues in a dish covered with baking paper and leave to dry in the oven for about 1h30. Let the meringues cool in the oven.
Pavlova preparation: Preheat the oven to 120°C (100°C for a convection oven). Pour 14 grams of powder, 125 ml of water and 125 grams of fine powdered sugar into a bowl, and mix with an electric mixer. Make sure the bowl and electric mixer are greaseproof. Beat the mixture at high speed until a white foam is obtained and add a little sugar (500 grams). Stir until stiff peaks form. The result is very firm and resistant. Cover the baking sheet with parchment paper and place the mixture on it. Spread lightly by pressing down on the top with the back of the spoon. The meringue should be around 20cm in diameter. Dry it in the oven for about 2½ hours and let it cool in the oven. Beat 250 ml of cream with 2 tablespoons of icing sugar until you obtain a firmer cream. Pour the cream over the pavlova once it has cooled. To give the berries a “frozen” effect, dip them in sugar. Decorate the pavolva with fresh fruit.
Preparation of the American buttercream: Pour 190 grams of crisco, 7 teaspoons (35 grams) of water, 450 grams of icing sugar and 1 tablespoon of meringue powder then mix everything. Add 4 teaspoons of water (40 grams) and mix until you obtain a cream that is easy to spread.
Ingredients: dried egg white (floor-raised eggs), sugar, thickener: E466, acid: E330. Allergens are shown in bold. May contain traces of: gluten, milk, soy and lupine. Halal certified.