Good stability and consistency, neutral taste and aroma, short whipping time and good solubility.
Pasteurized egg whites (albumen) with sugar in a powdered form.
Weight: 10 lbs
Meringue Powder
Storage Conditions: Dry and cool (68- 72ºF, 20- 22ºC)
Ingredients: Dried Egg White, Sugar, Xanthan Gum, Sodium Alginate Blend (Sodium Alginate, Calcium Sulfate, Sodium Diphosphate, Sugar and/or Dextrose), Calcium Citrate, Cellulose Gum, Citric Acid
Additional Notes: 51% powdered egg white. For meringue shells: add 35g of meringue powder to 250g of water. While whipping, add 500g of sugar in three parts. For meringue topping: Dissolve 30g of Meringue powder in 250g of water. While whipping add 450g of sugar in 3 parts.
Directions: Dissolve 100g of Meringue Powder in 1000g of water. Whip into classic meringue.
