Sponge Biscuits with Meringue
Sponge Biscuits with Meringue — a Zeelandia recipe in 3 components. Uses Zeelandia Sponge Mix Classic 15 kg.
- mixing speed (sponge)
- high
- mixing time (sponge)
- 6-8 min
- baking temperature (sponge)
- 210 °C
- baking time (sponge)
- 7 min
- mixing speed (meringue cream)
- high
- mixing time (meringue cream)
- 5 min
- water temperature (meringue cream)
- 60 °C
Ingredients
Sponge biscuits
| Ingredient | Quantity |
|---|---|
| Zeelandia Sponge Mix Classic 15 kg | 1000 g |
| Eggs | 500 g |
| Water | 200 g |
| Wheat flour type 450 | 200 g |
Meringue cream
| Ingredient | Quantity |
|---|---|
| Bianca Meringue | 200 g |
| Sugar | 200 g |
| Gelatine | 10 g |
| Water (about 60°C) | 280 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Oil | 50 g |
| White chocolate pearls | 50 g |
Method
- Sponge biscuits
Mix all ingredients at high speed for about 6-8 minutes (using a whisk). Pipe the mass onto a baking tray (using a piping bag) as round biscuits about 3 cm in diameter. Bake at 210°C for about 7 minutes. Allow to cool.
- Meringue cream
Soak the gelatine in water (about 50 g). Mix all ingredients (except the gelatine) at high speed for about 5 minutes (using a whisk). Melt the gelatine, add it to the meringue mass and combine thoroughly.
- Meringue cream
Pipe the finished mass (using a piping bag) onto half of the biscuits (about 10 g per piece). Press gently with a second biscuit.
- Decoration
Melt the chocolate with the oil in a water bath or a microwave. Decorate half of the surface of the biscuits with the chocolate and white chocolate pearls, as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.