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Meringue powder is used to make meringues, pavlova and buttercream. The powder is ready to use, just add a little water, and sugar if you wish.
Meringue preparation: Preheat the oven to 120°C (100°C for a convection oven). Pour 14 grams of meringue powder with 125 ml of water and 125 grams of fine powdered sugar. Mix at high speed until a white foam forms. Gradually add 250 grams of powdered sugar. Stir until stiff peaks form. Arrange the meringues in a dish covered with baking paper and leave to dry in the oven for about 1h30. Let the meringues cool in the oven.
Preparation of the American buttercream: Pour 190 grams of crisco, which you will find at Patissland, 7 teaspoons (35 grams) of water, 450 grams of icing sugar and 1 tablespoon of meringue powder then mix everything . Add 4 teaspoons of water (40 grams) and mix until you obtain an easy-to-spread cream.