Ingredients
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0.1 kg 0 lbs 4 oz kg Braun Ovasil Meringue Mix
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1 L 4.2 cups Water
Ovasil Meringue Mix
Pasteurized, powdered egg-albumen made from crystallized egg-white.
To be used in the same way as fresh egg-white, good stability, neutral taste and smell, only short whipping time and good solubility, the meringue stays white during drying.
Method
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For the production of meringues, coconut macaroons, light vanilla creams, all kind of egg-white mixtures, cheese cakes and royal icing.
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Usage ratio: 100 g OVASIL dissolved in 1000 g water and then to be used in the same way as fresh egg-white.
