Classic and Modern Meringue with Ovasil basic ... - Martin Braun KG

Strawberry Meringue
Ingredients:
Method:
0.250kg Strawberry puree
0.035kg OVASIL
0.250kg with sugar
0.250kg icing sugar
* Whip all together until the
meringue is solid and
smooth.
* Fold inside the meringue.
* Piping and cook 80 degree for 8 hours
Passion fruit and Apricot
Meringue
Ingredients:
Method:
0.100kg passion fruit puree
0.150kg apricot puree
0.040kg OVASIL
0.220kg with sugar
0.250kg icing sugar
* Whip all together until the
meringue is solid and
smooth.
* Fold inside the meringue.
* Piping and cook 80 degree for 8 hours
-
Coconut Meringue
Ingredients:
Method:
0.160kg water
0.090kg coconut milk
0.035kg OVASIL
0.250kg with sugar
0.250kg icing sugar
0.020kg dessicated coconut
* Whip all together until the
meringue is solid and
smooth.
* Fold inside the meringue.
* Piping and cook 80 degree for 8 hours
-
Coffee Meringue
Ingredients:
Method:
0.250kg water
0.035kg OVASIL
0.220kg with sugar
0.030kg cream paste Arabica
0.250kg icing sugar
* Whip all together until the
meringue is solid and
smooth.
* Fold inside the meringue.
* Piping and cook 80 degree for 8 hours