Special powder mix to create the classic Italian Meringue. Made from selected egg whites and very easy-to-use: you will just have to combine it with water to obtain very stable Italian Meringue, perfect to be flamed with torch or used to make mousses, bavaroises and butter cream.

one step Italian Meringue Mix. Just add water. 6/1kg bags per case.

Recipe:

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.