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FERNA COCO-SYLVANNAS
MERINGUE
| Ingredients |
Quantity |
| FERNA EGG WHITE (Albumen) POWDER |
18 grams |
| Water |
120 ml |
| Sugar |
1 cup |
| FERNA CREAM OF TARTAR |
1/4 tsp |
| FRANKLIN BAKER GOLDEN TOASTED NIBLETS |
1/4 cup |
| FERNA VANILLA POWDER |
1 tsp |
Butter Icing
| Ingredients |
Quantity |
| GOLD COAST BUTTER OIL SUBSTITUTE |
1/2 cup |
| Margarine |
1/2 cup |
| Powdered Sugar |
3/4 cup |
| All Purpose Cream |
1/2 cup |
| FERNA VANILLA POWDER |
1 tsp |
Garnish/Coating
| Ingredients |
Quantity |
| Chopped Cashew Nuts |
1 cup |
| FRANKLIN BAKER GOLDEN TOASTED NIBLETS |
1/4 cup |
PROCEDURE:
CAKE
MOUSSE FILLING
1. To make the meringue; dissolve Ferna Egg White Powder into water.
2. Add Ferna Vanilla Powder and blend until dissolved.
3. Using wire whisk, whip the egg white in high speed until frothy.
4. Gradually add sugar and Ferna Cream of Tartar.
5. Continue mixing until stiff peaks formed.
6. Fold in Franklin Baker Golden Toasted Niblets.
7. Transfer into piping bag.
8. Pipe into prepared baking sheet with desired shape or similar with ordinary Sylvannas.
9. Bake at 300°F for 45-50 minutes of until golden brown. Completely cool in wire rack. Set aside.
10. To make butter icing; cream BOS, margarine and powdered sugar at medium speed until light and fluffy.
11. Add Ferna Vanilla Powder and all purpose cream. Continue mixing until well blended.
12. Spread some butter icing in each meringue. Coat with combined chopped nuts and Franklin Baker Golden Niblets.
13. Put in a muffin cups and refrigerate.
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