Meringue semi-finished product (Повітряний напівфабрикат №1) is a GOST recipe for the basic meringue used as a component in layered cakes, pastries, and standalone confections. It is made from whipped egg whites and sugar — producing an exceptionally light, crisp, and airy product.
Recipe (industrial formulation per 10 kg)
- Egg whites — 3.390 kg
- Granulated sugar — 6.680 kg
- Vanilla flavoring — 0.015 kg
Technological map
Egg whites must be at room temperature and free of any fat or yolk contamination (even a trace of fat prevents proper whipping). Whites are whipped to soft peaks, then sugar is added gradually while continuing to whip until the meringue is stiff, glossy, and holds its shape firmly. Vanilla is added at the end.
The meringue is deposited onto baking sheets lined with parchment — either piped into shapes (discs for cake layers, shells, mushrooms) or spread into sheets. Baking is done at low temperature (100–110 °C) for 1.5–3 hours — the goal is to dry out the meringue rather than bake it in the traditional sense. The finished product should be white to very pale cream, completely dry and crisp throughout, with no moisture in the center. Final moisture: 3.5–5.0%.