Bakels
Baking ingredients since 1904

LEMON MERINGUE PIE TOPPING

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Meringues & Marshmallows - 
Recipe No:  R400c
USING ACTIWHITE
Group  Ingredient KG
1 ACTIWHITE 0.075    4.6%
Water 0.500    30.8%
 
2 Sugar 1.000    61.5%
VANILLA ESSENCE 101 (as desired) 0.000
 
3 Cornflour 0.050    3.1%

  Total Weight 1.625
Method:  1. Soak ACTIWHITE and Water together for 10 minutes.
2. Add Group 2 and whisk to full volume on top speed for about 10 minutes.
3. Add Group 3 and mix on tops speed for 10 seconds.
4. Line shapes with sweet paste Recipe No. R520a.
5. Fill with BAKELS LEMON CURD FILLING.
6. Bake at 190C for approximately 15 minutes.
7. Allow to cool.
8. Pipe on meringue topping.
9. Flash in oven at 220C.
Notes:  To protect the sweet paste shell we recommend a double tray be used when flashing the meringue topping.
  Recipe percentages are on total batter / mix weight (100%)