Veringue® Vegan Meringue Powder Mix

Organic potato starch, non GMO potato protein, non GMO modified potato starch.

 

Nutritional Data	Per 100g	Per 25g servings
Energy	1465KJ/348kcal	366KJ/87kcal
Fat	0.07g	0.02g
of which saturates	0.02g	0.00g
Carbohydrates	65g	16.33g
of which	-	-
Sugars	1.42g	0.36g
Protein	22g	5.5g
Salt	0.03g	0.01g

 

 

We use only ingredients in our products that are certified allergen free. However, the environment in which they are produced/repackaged handles some of the 14 food allergens mentioned under Natasha's Law, and as defined by UK food law.

Our production area is regularly sanitised and closely monitored, following strict food safety procedures set by the Food Standards Agency (FSA), including HACCP. However, cross-contamination may still occur.

The 14 allergens under Natasha's Law are as follows:

• Celery
• Cereals containing gluten (wheat, rye, oats and barley)
• Crustaceans
• Eggs
• Fish
• Groundnuts (Peanuts)
• Lupin
• Milk
• Mustard
• Tree nuts (almonds, walnuts, brazil nuts, hazelnuts, pecans, cashews, macadamias, and pistachios
• Sesame Seeds
• Soya
• Sulphur Dioxide & Sulphites
• Wheat

If you have any concerns or queries please feel free to reach out using our Contact Us page or contacts at the footer of every page.

We take great care to ensure our Veringue® reach you in perfect condition.

 

We use sustainable protective packaging: biodegradable | compostable.

 

Free shipping within UK.

For non-UK customers please visit out eBay shop where shipping costs will be applied at check-out.

We take great care to ensure our products are perfect for you.

 

In the unlikely event you are not satisfied please return your order within 7 days of purchase. For further details use our Contact Us page.

WHAT YOU'LL NEED:

- 17g Veringue® Powder Mix; 

- 160g cold water;

- Pinch of Bicarbonate of Soda;

- 270g Caster or Powdered Sugar.

Makes approx. 60 standard-size (5cm diameter) Veringue®.

 

STEPS:

1) Preheat oven to 80ºC (fan bake), 100ºC (non-fan bake).

2) Add Veringue® mixture into a bowl and slowly stir in the water;

3) Once combined, in a standard mixer using a balloon whisk, whip the mix until peaks form;

4) Add bicarbonate of soda and whip for an additional 2-3 minutes;

5) (Optional) Add flavourings of choice;

6) Gradually add sugar until it has dissolved, careful not to over-whip;

7) Transfer mix into piping bag - plain 14mm nozzle is recommended;

8) Pipe your Veringue® mix onto a prepared grid tray lined with parchment paper.

 

BAKING:

In over for 1-2hrs.

Dehydrator: 2:30hrs to 3:00hrs at 70ºC.

 

Your Veringue® are now ready for your creations!

If you have any queries please feel free to reach out. Happy baking!