PRODUCT DESCRIPTION

Pastry 1 Meringue Powder provides a convenient and consistent alternative to working with fresh egg whites when preparing meringues and other egg-white-based recipes. Made with pasteurized dried egg whites, this powdered preparation dissolves readily in water and whips efficiently into a stable, light mixture. Its neutral taste and aroma allow the finished preparation to complement other flavors without adding an unwanted egg or vanilla note, while its dependable performance helps pastry professionals achieve consistent results from batch to batch.

Pastry 1 Meringue Powder provides a convenient and consistent alternative to working with fresh egg whites when preparing meringues and other egg-white-based recipes. Made with pasteurized dried egg whites, this powdered preparation dissolves readily in water and whips efficiently into a stable, light mixture. Its neutral taste and aroma allow the finished preparation to complement other flavors without adding an unwanted egg or vanilla note, while its dependable performance helps pastry professionals achieve consistent results from batch to batch.

• Key Features & Benefits
• Consistent Egg-White Replacement: Provides dependable results without separating fresh eggs.
• Stable, Reliable Whip: Designed for good stability and consistency in meringue preparations.
• Neutral Flavor & Aroma: Lets the flavors of the finished dessert take center stage.
• Versatile Pastry Ingredient: Ideal for meringues, coconut macaroons, royal icing, and other egg-white mixtures.
• Professional 10 lb Format: Approximately 14 gallons of reconstituted egg whites for efficient high-volume production.

Storage Conditions: Dry and cool (68-72 F, 20-22 C); keep in an airtight container after opening.

Ingredients: Dried egg white, sugar, xanthan gum, sodium alginate blend (sodium alginate, calcium sulfate, sodium diphosphate, sugar and/or dextrose), calcium citrate, cellulose gum, citric acid.

Dietary Notes: Kosher.

Yeild: 10 lb Box of Meringue Powder will yield 14 gallons of egg whites.

Directions:
Dissolve 100g of Meringue Powder in 1000g of water. Whip into classic meringue.

• For meringue shells:
  Add 35g of meringue powder to 250g of water. While whipping, add 500g of sugar in three parts.
• For meringue topping:
  Dissolve 30g of Meringue powder in 250g of water. While whipping add 450g of sugar in 3 parts.
• For royal icing (in place of egg whites):
  Take 500g water room temperature or cold in a deli cup and add 50g meringue powder with hand blender. Add icing sugar and continue blending until desired consistency is reached.

Product of USA.