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Italian Meringue

Italian Meringue

AVERAGE

20 Preparation time

For persons

65g of water

200g of sugar

101g
from Pack Yumgo White liquid 6x 1L
or
11g
from Yumgo White powder 1kg
+ 90g of water (to rehydrate the powder)
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This recipe can be used with
Yumgo White powder 1kg

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Yumgo White powder 1kg

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Preparation
  • Make a syrup with water 1 and sugar, then cook it
    at 118°C.
  • At the same time, put water 2 in the mixer bowl and
    add the white Yumgo White powder or liquid.
  • Beat the egg whites until frothy and pour in the syrup.
    slowly.
  • Stir until cooled and a peak forms.
    of bird.
  • Use the meringue immediately in the application
    desired.
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Yumgo White powder 1kg

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Yumgo White powder 1kg

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