Cherry Meringue Nests
Meringue and Cream — a Bakels recipe in 2 components. Uses Bakels Instant Cream Powder (10 × 700 g).
- soaking time (Actiwhite)
- 5-10 min
- whipping speed (meringue)
- high
- drying temperature (meringue)
- 100-120 °C
- whisking time (cream)
- 3-4 min
Ingredients
Meringue
| Ingredient | Quantity |
|---|---|
| Actiwhite® Meringue Mix | 0.100 kg |
| Sugar | 2.000 kg |
| Water | 1.000 kg |
Cream
| Ingredient | Quantity |
|---|---|
| Bakels Instant Cream Powder (10 × 700 g) | 0.150 kg |
| Chilled water | 0.150 kg |
| Bakbel 70% Cherry Fruit Filling | 0.100 kg |
Method
- Meringue
Dissolve Bakels Actiwhite in the water and allow to soak for 5-10 minutes.
- Meringue
Add half the quantity of sugar and whip on high speed to full volume.
- Meringue
Fold in remaining sugar.
- Meringue
On a silicone paper lined tray, pipe a small filled circle with the meringue mix, and then pipe around the edges to build-up to a nest.
- Meringue
Repeat the process to fill the tray.
- Meringue
Dry the meringues at a low temperature, approximately 100℃-120℃.
- Meringue
Once the meringues have dried and are ready to use, paint the inside with white chocolate and allow to set.
- Cream
Whisk the water, Bakels Instant Cream and Bakbel 70% Fruit Cherry Filling for 3-4 minutes (making sure all the cherry pieces have been smashed).
Finishing: Deposit a small amount of Bakbel 70% Fruit Cherry Filling into the base of the meringue.
Finishing: Pipe the cherry cream into a round on top of the fruit filling.
Finishing: Decorate with a fresh cherry and dust with icing sugar to finish.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.