Doughs and masses
Strawberry and pepper meringue
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
100 g strawberries or strawberry purée
60 g water
50 g sugar
15 g albumin powder
165 g egg white
5.5 g xanthan gum
1 g green pepper
1 g salt
Recipe preparation
(1) Mix all ingredients vigorously until the sugar and salt have dissolved and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® 6-10 times at normal pressure and pipe small dots with a piping bag or spread on baking paper. Then dry in the oven at 65°C.
Recipe and image by Lars Jungermann
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 10
Jet®-Mode suitable: no