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Home / Dried Meringue

Dried Meringue

Dried Meringue

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Advanced

Dried Meringues

250g (8.8oz)
125g (4.4oz)
300g (10.6oz)
50g (1.8oz)

Method of Preparation

  1. Preheat the oven to 121°C/250°F. Sift the confectioners' sugar and set aside.
  2. Combine the water with PreGel Albumissimo (Egg White Base) in the bowl of an electric mixer fitted with the whisk attachment. Mix on low speed until the PreGel Albumissimo (Egg White Base) is fully dissolved.
  3. Divide sucrose into three 100g (3.5oz) portions.
  4. Add the first 100g portion of the divided sucrose to the lightly mixed egg whites and whip for 2 minutes at the highest speed. Don't forget to set a timer. You need to whip for the full 2 minutes to incorporate enough air.
  5. Lower the speed; add another 100g portion of the sucrose, then turn the speed back up to high and whip for another 2 minutes. Turn the speed down again; add the last 100g portion of sucrose, then turn the speed up to high and mix for another 2 minutes. The total mixing time should be 6 minutes.
  6. After the 6 minutes of mixing you should have a stiff, shiny meringue. Take the bowl off the mixer. Remove the whisk and carefully scrape the meringue into a large wide bowl, which will be more suitable for folding. Add all of the sifted confectioners' sugar to the meringue, then fold it in with a l
  7. Pipe as desired and bake in a preheated oven for 1 hour, until crisp.
  8. After baking, allow the meringues to cool completely and use them right away, or store them at room temperature in an airtight container along with a packet or two of silica. They will keep for weeks or even months.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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