General application instructions for meringue transfer sheets

General application instructions for meringue transfer sheets 

Meringue sheets are mainly used by experienced pastry chefs who know exactly how to handle the edible sheets.

If you've never used edible sheets before, it's best to cut up the Meringue sheet and test just one photo before moving on to all the images.

How to achieve the best results with meringue transfer sheets  

Meringue recipe

In order not to waste your time, check out this easy recipe that contains only 4 basic ingredients and by following these simple steps, make your perfect meringues.

The following amount of ingredients is enough for 2 meringue sheets.

ingredients:

- 4 egg whites

- 110 gr. crystal Sugar

- 110 gr. powdered sugar

- 1 tablespoon Vanilla extract

Instructions:

Preheat your oven to 80 ° C in air.

- Put the egg whites in the bucket of the mixer and beat them at a fast speed until they get volume and become fluffy

-           

-          Carefully separate the egg whites in a separate bowl, as even a small amount of yolk can spoil your meringue

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-          Add the granulated sugar slowly - one tablespoon at a time and continue until the mixture is fluffy and the sugar has dissolved.

-          After the sugar dissolves, add the powdered sugar and beat until it dissolves, adding the Vanilla Extract.

-          Place the meringue sheet in a pan

-          We place our mixture in a cornea and form our meringues on the meringue sheets with the photos.

-          Put the pan with the meringue sheets in the preheated oven and bake at 80 ° C for 1 hour and 30 minutes - about 2 hours.

-          Finally, after making sure that the meringues are completely dry, take the pan out of the oven and just pull your meringues out of the sheet and they are ready !

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