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- French Meringue: The white of the egg must be separated and added sugar and water whisking it, then cook it in the oven.
- Italian Meringue: A syrup (water and sugar) is made at 118º C to pour it in the form of a thin thread over the whites beaten at point snow.
- Swiss Meringue: Mix the ingredients (egg white, sugar and water in a double boiler and whisk.
- Preparation: With the premix all three types can be achieved and cold, only by adding water in the indicated proportion and whisking (approx. 6 min) you will get a consistent smoothie.
- TIP: Cook (in a very low oven, 110º C for about 50 min, depending on the oven) to make traditional meringues, meringues, meringue plates for cakes or pavlovas.
- TIP: Decorate cakes: it maintains its consistency without falling and is suitable to keep in an ice cream maker. It can also be gratinated.
- Alfajores Bath: For which the amount of water must be increased to the desired consistency and then cook at 110º C until it becomes consistency.
- PREMIX FOR MERINGUE.
- Presentation: 5 kg/ 11 lb.
- Presentation: 440 g of product + 1 liter of water.
General
Brand
Harinas Marimbo
Hecho en
Argentina
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