- 15g SOSA Albumina (Powdered egg white)
- 50g Sugar
- 125 Water or Cherry Puree
- 200g Sugar
- 120g Water
- If made with water it can then be flavored with:-
- SOSA Freeze dried Powder
- SOSA Smoke Powder
- SOSA Fruit Pastes.
Italian Meringue
Michelle Gillott
26th March 2012
Italian Meringue
SOSA Albumina can be whisked up directly with fruit puree to create a flavoured meringue
If made with water it can then be flavored with SOSA Freeze dried Powder, SOSA Smoke Powder or SOSA Fruit Pastes.
A very Stable Meringue recipe that can be Stored in the Freezer for up to a week without leeking! (It won’t freeze hard because of the sugar content)
The Meringue can be dried out in a low oven.
Ingredients
Method
Whisk the SOSA Albumina, 50g Sugar and 125g Water or fruit Puree.
Boil the 200g Sugar and 120g water to 120ºC.
Pour the boiled sugar onto the Whisked Whites
Whisk until cold. If made with water it can then be flavored with SOSA Freeze dried Powder, SOSA Smoke Powder or SOSA Fruit Pastes.
Store in the Freezer. It won’t freeze because of the sugar content, but it will prevent the Meringue from leaking. (I kept some in the freezer for a week between demonstrations & it was still like i had just made it).
The Meringue can be dried out in a low oven.
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