ITALIAN MERINGUE:
TOP MERINGUE 1000 g
Water (room temperature) 500-700 g
Whip the ingredients in the planetary mixer with adequate capacity for 6/7 minutes at high speed until you get a voluminous and compact mixture. Use then the obtained mixture to decorate cakes flambés or to realize mousses, bavarian creams or buttercreams.
MERINGUE FOR COOKING:
Using the same dosages of Italian Meringue, TOP MERINGUE can be employed to obtain meringues and spumiglie in the oven ; the whipped product must be baked at 80-100° C for at least 4 hours and however until you get a well-dried product.
MOUSSE:
LILLY (desired taste) 200g
Water 300 g
Italian Meringue 300-350 g
whipped cream 650-700 g
Mix with whisk LILLY and water, incorporate the Italian meringue stirring gently, add then the whipped cream as last ingredient.
