BrandNewCake Meringue Powder 150gr.

Make meringues with the Brand New Cake Meringue Powder

1. Preheat the oven to 120°C (100°C hot-air oven). 
2. Degrease the mixing bowl with washing-up liquid and hot water. 
3. Mix 14 grams of meringue powder with 125 millilitres of water and 125 grams of icing sugar or fine granulated sugar. 
4. Mix the mixture on high speed until you have a nice solid mass of foam.
5. Add little by little (in a stream) 250 grams of fine granulated sugar or icing sugar. 
6. The foam is ready as soon as you can draw stiff peaks with it. 
7. Dip the foam into a fat-free piping bag. 
8. Paste the meringue onto a baking tray covered with baking paper. 
9. Let the meringue "dry" for about 1.5 hours in the preheated oven. 
10. Turn off the oven and leave the lid of the oven ajar. 
11. Let the meringue cool further in the oven. 

Make Buttercream American Style the Brand New Cake Meringue Powder

1. Mix 35 grams of water with 190 gramsCrisco shortening. 
2. Then add 450 grams sugar baker's powder and 15 grams of Meringue Powder. 
3. Mix this until it forms a nice mass. 
4. Followed by mixing in 20 grams of water until it forms a nice spreadable American Buttercream. 

Make Pavlova with the Brand New Cake Meringue Powder

1. Preheat the oven to 120°C (100°C fan oven). 
2. Degrease the mixing bowl with washing-up liquid and hot water. 
3. Mix 14 grams of meringue powder with 125 millilitres of water and 125 grams of fine granulated sugar. 
4. Mix the mixture on high speed, until a solid foam forms.
5. Add 25 grams of fine granulated sugar little by little (in a stream). 
6. The froth is ready as soon as you can draw stiff peaks with it. 
7. Place the froth on a baking tray lined with baking paper. 
8. Push the froth slightly flat with the convex side of a spoon, to a diameter of about 20 cm. 
9. Place the meringue in the preheated oven and let the meringue "dry" for about 2.5 hours.
10. Turn off the oven and leave the lid of the oven ajar.
11. Let the meringue cool further in the oven.
    Tip: for best results, it is advisable to make the meringue a day in advance. This allows the meringue to dry nicely on the inside.
12. Whip 250 millilitres of whipped cream, one bag of Klop-Fix and two tablespoons of confectioner's powder.
13. Take this and spread it on the cooled Pavlova.
14. You can decorate the Pavlova with ingredients of your choice. You can think of chocolate, fruit or other delicious products. 

In addition, you can also use the Brand New Cake Meringue Powder to make delicious Valentine meringue lollipops. 

Ingredients
Scharreleggwhite (dried), sugar, thickener (E466), food acid (E330). May contain traces of: gluten, milk, soy and lupin.
For allergens, see fat printed ingredients. 

Nutritional value per 100 grams
Energy: 377 kcal / 1580 kJ
Fat: 0 g
of which saturated fatty acids: 0 g
Carbohydrates: 45 g
of which sugars: 39.1 g
Protein: 45.3 g
Salt: 2.5 g

Storage advice: dry and cool. 

Specifications

• Contents: 150g