Coupe Set

Meringue

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

75g sugar
75g powdered sugar
30g starch
150g protein

Recipe preparation

(1) Put the egg white in a Pacotizing® beaker and beat once with the whipping disc with overpressure.
(2) Add granulated sugar and beat 4 times with the whipping disc with overpressure.
Mix the icing sugar and starch in a bowl and then carefully fold into the beaten egg whites.
(3) Spread a thin layer of approx. 2 mm onto a silicone mat and dry in the oven at 90°C for approx. 5 to 3 hours. Or use a piping bag to spray the desired shape, the drying time must then be extended accordingly.

Tip: Add 40g herbal concentrate, e. g. basil, with the starch to vary the taste.

Pacojet settings

Mode: Whipping
Pressure settings: Overpressure
Number of automatic repetitions: 5
Jet®-Mode suitable: no