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FERNA MERINGUE
| Ingredients |
Quantity |
| FERNA EGG ALBUMEN POWDER |
25 grams |
| Water |
635 grams |
| FERNA CREAM OF TARTAR |
4 tsps. |
| Granulated sugar |
2000 grams |
| Water |
680 grams |
| FERNA ROSE PINK POWDER FOOD COLOR |
1tsp. or as desired |
PROCEDURE
1. Soak FERNA EGG ALBUMEN
POWDER in 635 grams water.
2. In a saucepan, combine sugar and 680 grams
water. Clip a candy thermometer on the side
of the saucepan. Cook the syrup until temperature
reaches 2400F.
3. While cooking the sugar, transfer the reconstituted
FERNA EGG ALBUMEN POWDER to a mixing bowl. Add
FERNA CREAM OF TARTAR. Beat at high speed until
soft peaks are formed.
4. Pour syrup into the beaten FERNA EGG ALBUMEN
POWDER like a stream of water from the faucet.
5. Beat for 2-3 minutes more until peaks are
stiff.
6. Stir in FERNA ROSE PINK POWDER COLOR by hand.
Mix thoroughly.
7. Pipe meringue mass into desired shape and
bake over low heat (50 to 800C) until crisp.
8. Remove from oven and cool on wire racks.
Immediately pack or store in airtight containers.
OTHER FERNA POWDER COLOR OPTIONS:
FERNA STRAWBERRY RED POWDER COLOR
FERNA VIOLET UBE POWDER COLOR
FERNA APPLE GREEN POWDER COLOR
FERNA LEMON YELLOW POWDER COLOR
FERNA ORANGE POWDER COLOR
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