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Meringue for Topping Cakes
TIME
20 min
DIFFICULTY
Easy
PRODUCT
Pasteurized Egg White
Pasteurized Egg White
MASTER EGGS REPLACEMENT
66g of Pasteurized Master Eggs
≈ approximately 2 egg whites
Preparation Method
In a double boiler, mix the Master Eggs Pasteurized Egg Whites with the sugar and water.
Mexa constantemente até o açúcar dissolver completamente (aprox. 60°C).
Remove from the double boiler and beat in a mixer at high speed until stiff peaks form.
Add the cream of tartar and beat for another 2 minutes.
Apply to the cake using a spatula or piping bag.
Lightly flambé with a blowtorch to finish.
Ingredients
66 g of Pasteurized Master Eggs
130 g of refined sugar
2 tablespoons of water
A pinch of cream of tartar
Meringue made with Master Eggs Pasteurized Egg Whites is safe to eat without the need for additional cooking.
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