With FunCakes Meringue Powder, you can effortlessly create fluffy meringues, heavenly pavlova, or the perfect American buttercream. Just add water and, depending on the recipe, sugar, and you're ready to bake! The powder is ready to use and requires minimal preparation time. A tip: always use a clean spoon to ensure the best results. Please note that this product is not suitable for making Royal Icing due to its texture.

Meringue Preparation:

1. Preheat the oven to 120°C (100°C fan oven).
2. Ensure the bowl and whisk are grease-free. Mix 14g of meringue powder with 125ml water and 125g fine sugar.
3. Beat the mixture on high speed until it forms a white foam.
4. Gradually add 250g of fine sugar. Beat until stiff peaks form.
5. Pipe the meringues onto a parchment-lined baking tray and dry in the oven for approximately 1.5 hours. Allow them to cool in the oven.

Preparation meringue: Preheat the oven to 120°C (100°C convection oven). The bowl and wisk need to be greaseproof. Mix 14 gram meringue powder with 125 ml water and 125 gram fine granulated sugar. Beat the mixture on high speed till a white foam. Add 250 gram fine granulated sugar bit by bit. Beat until you can pull peaks that don’t fall back. Pipe the meringues on a with parchment paper covered baking plate and dry in the oven in approx. 1,5 hour. Let the meringues cool down in the oven.

Pavlova Preparation:

1. Preheat the oven to 120°C (100°C fan oven).
2. Mix 14g powder with 125ml water and 125g fine sugar in a grease-free bowl and whisk on high speed until a white foam forms.
3. Gradually add the rest of the sugar. The mixture should be stiff and firm.
4. Place the mixture on a parchment-lined baking tray and flatten slightly (approx. 20cm diameter).
5. Dry the meringue in the oven for about 2½ hours and let it cool in the oven.
6. Decorate with whipped cream and fresh fruits.

Preparation pavlova: Preheat the oven to 120°C (convection oven 100°C). Mix 28 gram powder with 250 ml water and 250 gram fine sugar in a bowl and stir this with the wisk. Make sure your bowl and wisk are greaseproof. Beat the powder on high speed till a white foam and add a bit 500 gram sugar. Beat this until the you can pull peaks that don’t fall back. It is very stiff and tough. Cover the baking plate with the parchment paper and place the mixture on top. Press it a bit flat with the convex side of the spoon. The mixture should have a dia of approx. 20 cm. Dry the meringue in the oven in approx. 2½ hours and let it cool down in the oven. Beat 250 ml cream with 2 tablespoons of icing sugar and cream stiffer. Cover the cooled down pavlova with the cream. For an “ice” effect on the berries you make them wet before you roll them through the sugar. Decorate the pavlova with fresh fruits.

American Buttercream Preparation:

1. Mix 190g Crisco with 7 teaspoons (35g) water, add 450g icing sugar and 15g meringue powder, and mix.
2. Add 4 teaspoons (20g) of water and mix to a spreadable cream.

Preparation American Buttercream: Mix 190 gram crisco with 2 tablespoons water, add 450 gram icing sugar and 1 tablespoon meringue powder and mix. Add 5 teaspoons of water and mix to a spreadable cream.