Meringue Mix of excellent quality by Saracino.
Use it for decoration around the top of your cakes with piping or to create stand alone meringues and meringue-lollies for treats!
Ingredients: Egg.
Made in Italy. Store in a cool, dry place. Store the closed container folded.
· What is meringue powder mix?
It's a powdered mix used to make various preparations based on French meringue such as pavlovas, meringues, amaretti cookies, dacquoise, meringue-based cookies and more!
· How do you use the meringue powder mix?
Simply mix the powder with water according to the instructions on the package. Typically, beat the mixture preferably with a whisk or stand mixer at medium-high speed until it reaches a firm and glossy consistency.
· Can meringues be colored? Yes, preferred colors are gel colors or hydro-soluble powder colors.
· How long does it take to prepare meringues with this powdered mix? The preparation time is just a few minutes. We suggest baking the meringues between 75°C and 95°C in a static oven until completely dry. Depending on the type of oven, temperature, and size of the meringues, drying times may vary.
· Can meringues made with the powdered mix be stored? Yes, meringues can be stored in an airtight container for several days. However, their consistency may change over time. If well stored in a dry and airtight place, away from light sources, meringues remain intact for months; deterioration is noticed when they lose their shine and crispiness.
· Can I bake meringues in different shapes using this mix? Yes, you can use different molds or piping nozzles to create various shapes of meringues. Make sure to adjust baking times accordingly.
· Do meringues made with the powdered mix turn out crispy? Yes, carefully follow the baking instructions to achieve the desired consistency.
· Can I use the meringue powder mix to cover cakes or desserts? Yes, you can use the meringues to cover desserts. To prevent them from melting when in contact with cream or buttercream, you can isolate them by dipping the part in contact with moist parts into chocolate.
ds Common Issues and Solutions:
- Meringue doesn't whip properly:
Possible Causes: Traces of fat on equipment like the bowl or whips.
Solution: Ensure equipment is clean and free of grease.
It is good to clean the tools with vinegar or alcohol before use.
Possible Causes: Too fast a process.
Solution: Add the mix gradually and wait a few minutes before whipping to allow water absorption correctly.
- Meringue too liquid, low volume, or sticky:
Possible Causes: Sugar not sufficiently dissolved, oven temperature too low, insufficiently whipped meringue.
Solution: Ensure sugar is completely dissolved in the meringue. Increase oven temperature and prolong cooking time if necessary. Increase mixing time.
4.
- Meringue deflates after baking:
Possible Causes: Undercooking, opening the oven during baking, or using old eggs.
Solution: Ensure meringues are fully cooked and do not open the oven during baking.
5.
- Meringue with sugar crystals:
Possible Causes: Sugar not sufficiently dissolved or using granulated sugar.
Solution: Sift the mix well to ensure it is completely dissolved.
6.
- Meringue breaks during baking:
Possible Causes: Adding mix too quickly, excessive oven temperature, or undercooking.
Solution: Add the mix gradually, adjust the oven temperature, and ensure meringues are fully cooked.
7.
- Meringue whipped and "flaky" and unstable:
Cause: Egg whites whipped for too long.
Remedies: Adjust whipping times and speed.
8.
- After a few days of storage at room temperature, the meringue becomes soft
Cause inadequate storage
Remedies: make sure to store the product in a dry environment.
10.
- Meringue does not hold its shape and flattens during baking
Cause the mass is poorly whipped.
Remedies: extend whipping times until a stable mass is achieved.
- The product's surface tears and tends to collapse after baking
Cause: excessively whipped mass, the egg white cannot expand during baking, or excessive oven temperature
Remedies: reduce whipping speed and times, lower the baking temperature.
- The meringue grows quickly and darkens
Cause: excessive temperature
Remedies: lower the temperature.
13.
- The product is highly developed and has spots
Cause: excess steam in the oven's air chamber
Remedies: cook, if possible, with the valve open or occasionally open the oven door.
- The meringue is underdeveloped and too light
Cause: temperature too low
Remedies: raise the oven temperature.
15.
- The meringue has a soft and gummy center
Cause: insufficient cooking, or there is too much water vapor in the cooking chamber, or too little sugar in the recipe
Remedies: extend cooking times; open the oven valve where possible or occasionally open the oven door; in French meringue, the sugar balance must be respected.
Contains: 400gr