Fresh Fruit Meringue
Meringue and Cream — a Bakels recipe in 2 components. Uses Bakels Instant Cream Powder (10 × 700 g).
- soaking time (meringue)
- 5-10 min
- 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) | 0.200 kg |
| Chilled water | 0.250 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 the remaining sugar.
- Meringue
On a silicone paper lined tray, pipe a variety of mini meringue nests, pavlova discs and ropes.
- Meringue
Dry the meringues in the usual way at a low temperature, approximately 100°C-120°C.
- Meringue
Once the meringues have dried and are ready to use, paint the exposed areas that will touch the cream with either milk or white chocolate.
- Cream
Whisk the water and Bakels Instant Cream for 3-4 minutes.
Finishing: Pipe the cream accordingly and decorate with fresh fruit as desired.
Finishing: Heat Bakels Instant Superglaze Neutral and carefully cover the fruit to give a high-shine finish.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.