French Meringue
Powdered preparation for French meringues or dry meringues, with natural vanilla flavor.
Fast, consistent results
For 1 kg of Italian meringue mix, add 500g of tempered water. Beat in food processor for 1 minute on low speed, then 10-12 minutes on high speed, until desired texture is achieved. Place in a pastry bag and arrange. Bake in a fan-assisted oven at 110-120°C for 1h20-1h30, depending on the size of the meringues. Leave to cool after baking.
Protect from light and humidity, at room temperature (min. 10°C - max. 25°C). 12 months sealed / 2 months at room temperature after opening
500g pail or 5kg box
