Meringue powder (113g)

Wilton meringue powder is the main ingredient in royal icing. It gives consistency to royal icing, meringue and boiled icing. It also stabilizes buttercream.

• This product can be used to replace fresh egg white in many recipes.
• Ideal for making your own royal icing.
• Contents: 113 grams.

Meringue preparation: Preheat oven to 120°C (100°C for fan-assisted ovens). The bowl and electric mixer must be greaseproof. Add 14 grams meringue powder to 125 ml water and 125 grams fine caster sugar. Mix at high speed until white foam forms. Gradually add 250 grams caster sugar. Stir until stiff peaks form. Arrange the meringues in a dish lined with baking paper and leave to dry in the oven for around 1h30. Leave to cool in the oven.

Pavlova preparation: Preheat the oven to 120°C (100°C for a convection oven). Pour 14 grams of powder, 125 ml of water and 125 grams of fine caster sugar into a bowl and mix with an electric mixer. Make sure the bowl and mixer are greaseproof. Beat the mixture at high speed until white foam forms, then add a little sugar (500 grams). Stir until stiff peaks form. The result is very firm and resistant. Line a baking tray with parchment paper and place the mixture on it. Spread lightly, pressing down with the back of a spoon. The meringue should measure around 20 cm in diameter. Dry in the oven for about 2½ hours, then leave to cool. Beat 250 ml cream with 2 tablespoons powdered sugar until stiff. Pour the cream over the pavlova once it has cooled. To give the berries a "glazed" effect, dip them in the sugar. Decorate the pavlova with fresh fruit.

To make the American buttercream: Pour in 190 grams of crisco, 7 teaspoons (35 grams) of water, 450 grams of powdered sugar and 1 tablespoon of meringue powder, then mix well. Add 4 teaspoons of water (40 grams) and mix until creamy and easy to spread.