HOW TO USE MERINGUE POWDER

. Base for Merengue Fleischmann, is one of the presentations of Merengue Powder (Meringue Powder) most Recognized in the market  to learn how to use and Its Applications, we Contacted Mr. JORGE ALFREDO LOPEZ - Fleischmann AsesorTécnico Foods SA - Colombia, WHO made ​​an excellent demonstration of the product and May as a result share the following information useful to the club's supporters.

Base for Fleischmann Merengue is a dehydrated albumin That acids give more stability and Contributing to longer product life, more freshness.  It contains titanium dioxide, Which Allows developed any quality granulated sugar With Because It will always look good white.

This meringue base for taste and smell.  Assimilated very well the colors and when to Color With airbrush Given after application is spectacular.

When working meringue With This product is standardized basis, always comes out the same.  What is left you can be recycled.

ACCORDING to what is to be employed, This Can be Achieved merengue different consistency Depending on the mixing time to be Given.

Working with meringue based care requires That must When working with light. Very clean and free of grease Attachments  . Also boil the syrup container must be free of grease  Wash them With warm water to remove any residual fat is recommended.

preparation

It is prepared ACCORDING TO package directions:  
1.  For the meringue:  . Mix 200 grams of water and 35 grams . meringue powder  . Leave to hydrate solids dissolve well merengue Meanwhile make the syrup.

2.  For the syrup:  . For every 1/2 kilo of sugar, 150 grams water and 10 grams  lemon juice (1/2 - 1 lemon Depending on size).

In a bowl with water (150 g.) Of sugar and lemon juice is added without agitation.  It gets over medium heat.  If you put too quickly gets to the point and not the sugar dissolves well, are whole numbers crystals.

This amount of water is suitable for all the sugar crystals unfold, melt, They melt.  With less water there is a risk REMAIN That some undissolved sugar crystals.  If, however, use more water guarantee That All sugar crystals but are Diluted Takes longer to get to the point, give more time for water to evaporate as much Until the required point.  Lemon juice investment aid sugar (sucrose and fructose to separate) Makes glucose.  It can be Substituted by citric acid or from 20 to 30 grams.  glucose.

Prevents lemon meringue 1-2 days after applied, hardens, esta brittle and porous.  Sugar Tends to be returned to a natural state and STI will Have a hard, brittle, porous crust.

When the syrup comes to a point (115 ° C) is Set to beat the mixture of water and meringue powder at high speed.  When mounted, the speed is low for slowly adding the syrup and acerca thread.  Continue whisking leave to set.

. As it is still beating is putting firmer  . The more you beat harder consistency leave acquired  , According to the mixing time, merengue Reaches three points or consistency of preparation: 
1. To Cover Which have a very soft spot perfect for smoothing.  
2. To Boquillar Which has a somewhat soft but firm point.  
3. Making Where figures left in a hard point to form figures and good support.

When You Have Already Purchased point of firmness, it Continues beating on low speed to hold it.  Or stop the blender, remove the amount to cover and if you want firmer reassemble to harden further.

For softer meringues and added 30 grams to Greater consistency meringues added 40-45 grams.  meringue base.

When moving from point syrup consistency Acquires chicluda meringue, leave bubbles That Creates smooth well.

Uses and Applications 

Merengue This not only can be used as cover and to decorate cakes, cupcakes and desserts.  Also it used to fill cakes, prepare royal icing or glass, making a cover type and marshmallow to merge with vegetable cream (whipped cream).  To make desserts mixing in chopped fruit or fresh fruit for flavor and unflavored gelatin for stability.

To cover wet as Tres Leches cakes, meringue Should be thicker and first layer to give a good look and then a cover with more to smooth or decorate With sleeve.  If not slip and does not stick.

vegetable creams mounted for more volume, density and subtracting fat cream meringue is added.  Decks are Achieved preserve the flavor of the cream but With better presentation and less perishable.  It works well in hot climates to decorate the cover as esta mixture Retains the environment more .

Once applied it will not harden or sweetened.  It remains soft after several days, Although superficially a little dry environment.

It can be applied hot or Rested.  Heat Gives higher performance. When refrigerated (what's left) Loses some volume but can recover a little before whisking Applying.

Applied and decorations are kept well in hot or cold climates.  The cakes covered meringue With This Remain in good condition at ambient or chilled.  The environment last 5 days or more without deteriorating or losing appearance.  Refrigerated last much longer.

Replace the egg whites in any preparation.   35 grams.   Base merengue equivalent to 6 egg whites with 200 g hydrated.   Water.

To make royal icing or icing:
. 200g  water  
. 140 grams  Meringue powder  
. 800 grams  approximately powdered sugar

He Begins to beat the Water with meringue powder Until first well blended.  Then Gradually add powdered sugar to the extent Desired firmness.

Covered marshmallow  (for sandblasting):  
250 grams.  Water  
10 g.  Unflavored gelatin  
30 grams.  Glucose

Carry water bath or microwave Until it melts completely and remains as a syrup.  It is added slowly to merengue and be prepared by mixing Until a weak point for sandblasting on the cake.

The first cake Should be covered with a thin layer of meringue with cover for glazing procedure marshmallow.  With a spatula spread is finished to match.

Product Expiration:. 1 year  Under optimal storage conditions: tightly closed in a cool, dry place, it can last longer.

Tips:

• . Water can be Weighed and Measured or Gives the same value  For example: 200 cc = 200 mls = 200 g.  weigh in.
• If the meringue Becomes very hard to beat, roseándole can soften water.  The amount is separated Desired is splashed some water to weather and mixed thoroughly to recover the smooth texture.
• Already When the meringue is prepared, it can give you a strong point when it is beating, adding a little of the meringue powder and so is harder.  To decorate cupcakes or make figures.
• When spare merengue prepared is stored in a plastic bag or covered container and refrigerate.  It is fighting to get it back again or you can take advantage by adding it to a new beat.
• For use in fillings, it Should be Given enough batter to acquire a hard consistency suitable for the filling to stand firm and not be watered.
• For smooth, clean the spatula with a damp cloth or towel every time you go Through the roof.  THUS it slides freely without dragging the deck without leaving a forwarding address.  If the knife is dry or not smooth cream smeared well, drag and the merengue is porous.
• When going to Provide a cover cake with marshmallow, it is recommended to pass the knife with hot water every time you are going to make a cut so the cover That does not look bad pick and cut the cake.