Meringue Wreath
Meringue base, Glaze and Cream — a Zeelandia recipe in 3 components. Uses Zeelandia Arabesque White Couverture 29% 5 kg.
- water temperature (meringue base)
- 60 °C
- mixing time (meringue base)
- 5 min
- mixing speed (meringue base)
- high
- drying temperature (meringue base)
- 120 °C
- drying time (meringue base)
- 90 min
Ingredients
Meringue base
| Ingredient | Quantity |
|---|---|
| Bianca Meringue | 100 g |
| Sugar | 100 g |
| Water (about 60°C) | 100 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Zeelandia Arabesque White Couverture 29% 5 kgArabesque Blanc 29 5kg | 35 g |
| Oil | 10 g |
Cream
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 350 g |
| Mascarpone | 350 g |
| Sugar | 50 g |
| ZeelaFix | 30 g |
Method
- Meringue base
Mix all ingredients (water at about 60°C) on high speed for about 5 minutes using the whisk.
- Meringue base
Using a spatula, spread the meringue on baking paper in a ring with an outer diameter of 24 cm and an inner diameter of 13 cm.
- Meringue base
Dry at about 120°C for about 90 minutes.
- Glaze
Melt the Arabesque chocolate together with the oil and use it to seal the meringue base against contact with the cream.
- Cream
Mix the ZeelaFix with the sugar.
- Cream
Whip the chilled cream, combine it with the mascarpone, add the ZeelaFix and sugar mixture and keep whipping until the desired consistency is reached.
- Cream
Pipe the cream evenly onto the meringue base using a piping bag. Chill.
Decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.