Meringue powder (150g)

Meringue powder is used to make meringues, pavlova and buttercream. The powder is ready to use, just add a little water, and sugar if you wish.

Tip: always use a clean spoon.

The consistency of the product does not allow for a royal icing.

Meringue preparation: Preheat the oven to 120°C (100°C for a fan oven). The bowl and electric mixer must be greaseproof. Pour 14 grams of meringue powder with 125 ml of water and 125 grams of fine powdered sugar. Mix at high speed until you get a white foam. Gradually add 250 grams of powdered sugar. Stir until stiff peaks form. Place the meringues in a dish covered with baking paper and leave to dry in the oven for about 1? hours. Let the meringues cool in the oven.

To prepare the pavlova: 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 powdered sugar into a bowl and mix with an electric mixer. Make sure the bowl and electric mixer are greaseproof. Beat the mixture at high speed until white foam is formed and add a little sugar (500 grams). Stir until stiff peaks form. The result is very firm and resistant. Cover the baking tray with baking paper and place the mixture on it. spread lightly, pressing down on the top with the back of the spoon. The meringue should be about 20 cm in diameter. Dry it in the oven for about 2½ hours and let it cool in the oven. Beat 250 ml of cream with 2 of tablespoons of powdered sugar until you have a firmer cream. 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 confectioners' sugar and 1 tablespoon of meringue powder, then mix together. Add 4 teaspoons of water (40 grams) and mix until you have a cream that is easy to spread.