1. Soak ACTIWHITE in water for 20 minutes.
2. Whip Group 1 on high speed to ¾ volume (approx.) 3 minutes in a 20-quart bowl.
3. Add Group 2 in a steady stream and whisk till full volume.
4. Add Group 3 in a steady stream and whisk until evenly dispersed.
5. Oven temperature 100°C.
Yield: ACTIWHITE may be used in most recipes which call for egg white and for this purpose should be used at the rate of 60 g per 500 ml of cold water. Whilst ACTIWHITE is traditionally looked upon as a product for meringue-type goods and Royal Icing, it can form the basis of many interesting slice recipes.