Remember, we conducted a series of exciting culinary experiences, in the company of people of all ages. It turned out that recipes containing meringue powder won in 90% of cases, leaving their competitors without meringue on the sidelines. This is why we chose to put this key element in our ready-to-cook La Boîte Pâtissière butter cream mixtures.
- Lightness: Meringue is essentially composed of egg whites beaten with sugar, which gives it a light and airy texture. When you incorporate meringue into buttercream, it becomes lighter compared to traditional buttercream, which can sometimes feel heavy.
- Silky texture: The meringue gives a soft and silky texture to the buttercream, which makes it more pleasant in the mouth.
- Stability: The meringue stabilizes the buttercream, making it more resistant to heat. This can be particularly useful if using the buttercream to top cakes or pastries that need to be kept at room temperature for a while.
- Balanced Sweetness: The meringue adds a natural sweetness to the buttercream without the need to add a lot of extra sugar. This can help balance the taste of the buttercream, which can be very rich.