Ingredients

Group 1
Ingredient
KG
Weight (%)
ACTIWHITE
0.075
2.1
Water
0.650
18.4
NZB ICING SUGAR
2.800
79.5
Total Weight: 3.525

Method

Soak ACTIWHITE in Cold Water for 10-12 minutes. Add NZB ICING SUGAR and beat for 6-10 minutes on fast speed or 20-25 minutes on medium speed. Pipe 15g mixture into patty tins lined with sweet paste. Set top heat on low and bottom heat on medium. Bake at 175¡C for approximately 45 minutes. When cool lift off meringue top and pipe in buttercream Recipe No. 640a or any other filling. Replace meringue top. Fruit Meringues: Pipe 20g APITO FRUIT MINCE into patty tins lined with sweet paste then top with 10g Meringue mix.

Additional Information

Recipe percentages are on total batter / mix weight (100%)

Ingredients

Group 1
Ingredient
KG
Weight (%)
ACTIWHITE
0.075
2.1
Water
0.650
18.4
NZB ICING SUGAR
2.800
79.5
Total Weight: 3.525

Method

Soak ACTIWHITE in Cold Water for 10-12 minutes. Add NZB ICING SUGAR and beat for 6-10 minutes on fast speed or 20-25 minutes on medium speed. Pipe 15g mixture into patty tins lined with sweet paste. Set top heat on low and bottom heat on medium. Bake at 175¡C for approximately 45 minutes. When cool lift off meringue top and pipe in buttercream Recipe No. 640a or any other filling. Replace meringue top. Fruit Meringues: Pipe 20g APITO FRUIT MINCE into patty tins lined with sweet paste then top with 10g Meringue mix.

Additional Information

Recipe percentages are on total batter / mix weight (100%)