PRODUCT DESCRIPTION

IRCA Top Meringue is a professional powdered mix created to make classic Italian meringue fast, consistent, and easy. Made from selected egg whites, you simply combine it with water and whip to achieve a voluminous, firm, very stable meringue—ideal for finishing desserts with a torch or building airy structure into pastry creams and fillings.

This mix is especially useful in production environments where repeatability matters. IRCA positions Top Meringue as perfect for flaming/torching, and for use in mousses, bavaroises, and buttercream—helping you streamline labor while keeping results consistent batch after batch.

For a dependable base ratio, many pro workflows use 1 kg mix to 500–700 g water, whipping about 6–7 minutes at high speed until firm and stable. (Recipe ratios may be adjusted based on the texture you want—denser for piping, lighter for folding into creams.)

FIVE KEY FEATURES & BENEFITS

• JUST-ADD-WATER SIMPLICITY: Combine with water and whip—fast Italian meringue with minimal steps.
• VERY STABLE, TORCH-READY FINISH: Designed to hold shape and flame beautifully for lemon meringue-style desserts.
• MADE WITH SELECTED EGG WHITES: Built on egg white powder for classic meringue performance.
• MULTI-USE PASTRY WORKHORSE: Great for mousses, bavaroises, and buttercream as well as finishing décor.
• PRO-PROVEN WORKFLOW: Common ratio guidance (1 kg mix : 500–700 g water) and quick whip time support consistent production.

Ingredients: Sugar, maltodextrins, EGG WHITE in powder (7.5%), thickener E401.

Dietary Notes: May contain traces of Cereals (wheat/gluten), Soy, Milk, and Nuts.

Basic Recipe:
ITALIAN MERINGUE:
TOP MERINGUE 1000 g
Water (room temperature) 500-700 g
Whip the ingredients in the planetary mixer with adequate capacity for 6/7 minutes at high speed until you get a voluminous and compact mixture. Use then the obtained mixture to decorate cakes flambés or to realize mousses, bavarian creams or buttercreams.

MERINGUE FOR COOKING:
Using the same dosages of Italian Meringue, TOP MERINGUE can be employed to obtain meringues and spumiglie in the oven ; the whipped product must be baked at 80-100° C for at least 4 hours and however until you get a well-dried product.

MOUSSE:
LILLY (desired taste) 200g
Water 300 g
Italian Meringue 300-350 g
whipped cream 650-700 g
Mix with whisk LILLY and water, incorporate the Italian meringue stirring gently, add then the whipped cream as last ingredient.

Product of Italy.