Pasteurized, crystallized egg albumin whose only ingredient is dried pasteurized egg white. Ideal for rehydration to obtain liquid egg white, avoiding possible risk of microbiological contamination.
1º Dissolve the 100g of CLARAKEL albumin in the blender with the litre of water and stir with the blades of the whisk.
2º Set at high speed and whisk the product to obtain a Consistent Mousse.
3º Meanwhile, use the 3kg of sugar and 1 litre of water to prepare a syrup in the firm ball stage (120º/121ºC).
4º When the mousse is sufficiently consistent, set the blender at low speed and add the syrup prepared in point 3.
5º Continue the process until the meringue cools down a little, remove the whisk, spread on a tray or on the table and leave the mix to cool. It will become firmer and easier to work.