Ma Baker and Chef
Ma Baker Top Meringue Powder
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Use and Application
SYRUP PREPARATION: Boil 150 ml of water with 420 g of standard sugar for 2 minutes or until it reaches a temperature of 110 °C (230 °F).
PREPARATION OF "TOP MERINGUE" TO STIFF-PEAK (TURRÓN) STAGE: In a bowl, mix 70 g of Top Meringue Powder with 175 ml of water. Beat at high speed for 4 to 5 minutes. Then slowly add the syrup and continue beating for another 4 to 5 minutes until you get a firm, smooth consistency ideal for use as a pastry topping.
(Stiff-peak stage: a foamy and firm texture with an opaque white color, forming very stiff peaks.)
Once the meringue is ready, keep it well covered to prevent it from drying out or becoming chewy. Use a professional mixer to achieve better yield and firmness. Apply the meringue within 24 hours of preparation. Ideal for desserts or torching. Store tightly closed in a cool, dry place.