Baked Meringue

Baked Meringue

Servings: Makes 35-40 small meringues

Procedure:

Hydrate the protein

- Add Bioalbumen® and water to a stand mixer bowl, and mix using a whisk attachment.

- Stir it at a low speed for 2 minutes to ensure the powder has dissolved in the water.

- Let the mixture sit for 30 minutes

Mixing

- Mix for 3 minutes at speed 4/8 until initial foam formation begins.

- Continue mixing for 2 minutes at speed 4/8 while adding cream of tartar and salt.

- Mix for 1,5 minutes at speed 6/8.

- Mix for 30 seconds at speed 8/8

- Continue mixing for 7 minutes at speed 4/8 while gradually adding sugar.

- Mix for another 1,5 minutes at speed 6/8.

- Mix for a final 30 seconds at speed 8/8 to reach final foam consistency.

Baking

- Pipe the batter using a round piping tip.  

- Bake at 225°F/110°C for 2 hours.

- After baking, turn off the oven and prop it open using a spatula and allow samples to cool in the oven for 1 hour 15 mins.

- Store in an airtight container without stacking.

Ingredients

Amount (500g)

• Bioalbumen®23.15
• Water162.2
• Cream of Tartar1.55
• Salt1.1
• Ultrafine Sugar308.95
• Cornstarch3.1