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 190°C for approximately 15 minutes.
7. Allow to cool.
8. Pipe on meringue topping.
9. Flash in oven at 220°C.
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%)