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FRENCH MERINGUE

Meringue David DEVANT - YUMGO Blanc (2).jpg

Ingredients

  • 200g icing sugar

  • 200 g caster sugar

  • 21 g of YUMGO White powder

  • 179 g of water (to hydrate the powder)

Process

  1. Mix YUMGO White powder with water to rehydrate it.

  2. Whip the rehydrated YUMGO White powder using a food processor.

  3. Gradually add the caster sugar.

  4. Gradually add the icing sugar using a spatula or the mixer's whisk.

  5. Poach the meringues.

  6. Bake at 90°C for several hours.

  7. Let cool.

DOWNLOAD THE RECIPE

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