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Marimbo Merengue Professional Premix to Prepare Pastry Meringue Wholesale Bag, 5 kg / 11 lb
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.
$66.46 (€61.51)
5 kg ($13.29 (€12.30) por kg)
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