Group 1
Ingredient
KG
Actiwhite
0.060
Water
0.700
Total Weight: 0.760
Group 2
Ingredient
KG
Sugar
0.625
Total Weight: 0.625
Group 3
Ingredient
KG
Sugar
1.200
Water
0.250
Total Weight: 1.450
1. Soak Group 1 for 10 - 15 minutes.
2. Add Group 2 and whisk to a firm meringue.
3. Boil Group 3 together.
4. When temperature drops to 98°C, pour slowly into the above meringue whilst whisking on top speed.
5. Continue whisking for a further 1 - 2 minutes.
6. Pipe desired shapes.
7. Oven temperature 120°C.
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