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Dawn Single Stage Meringue Mix
BUY Meringue Mix HERE
Freeze/thaw Stable
A complete meringue pie topping,
Cream Horn Filling or whipped topping

*WHEN NOT BROWING (BAKING) PRODUCT MUST BE REFRIGERATED*
click link for powdered egg whites.
INGREDIENTS: Sugar, Dextrose, Powdered Egg Whites, Corn Starch, Agar, Cream of Tartar, Salt, Vanillin.

Here are some of the desserts you can use this product for:

Meringue for Pies

Use a 20qt. Mixer and bowl with a wire whip. Note: bowl and wire whip must be free from grease or fat of any kind. Add 2 lbs. (lqt) of HOT (120~140°F) tap water to your bowl. To this add 1 lb. 8 oz. if Single Stage Meringue Mix. Mix 1 minute on low speed and scrape down bowl. Then mix on high speed 3-5 minutes to desired lightness. This will cover 12 pies at about 4 to OZ per pie. Brown in oven at about 400°F for 3-5 minutes.

Filling for Cream Horns and Layer Cakes

Add 1 pint HOT tap water to 12 oz. Meringue Mix; Stir with a wire whip from mixer to dissolve. Add 12 oz. sugar and whip on medium speed for 2 minutes. Then on high speed to desired lightness.

Yield 2 l/2 lbs.

Smooth, Creamy and Gloss, Boiled Icing

In a large saucepan, combine 3 lbs. granulated sugar, 10 oz. corn syrup and 3/4 pint water. Boil for about 3 minutes or to 238°F. Whip 12 oz. Meringue Mix with 1 pint HOT tap water for 2 minutes on medium speed, then 2 minutes on high speed. Change to medium speed and slowly add hot syrup. Mix until well blended.

Yield 6 lbs.

Royal Icing

In a 20 qt. Bowl, add 16 fl. oz. HOT water, add 12 oz. Single Stage Meringue Mix. Mix on low speed using a peddle until mix is dissolved. Add 8 oz. liquid egg whites and mix on medium speed for 2 minutes. Place 4 lbs. powdered sugar in bowl and mix 5 mmutes on medium speed. Add 3 lbs. 8 oz. powdered sugar, mix on medium speed for 5 minutes (Food color and flavor can be added at this time).