4 to 8 flowers or 12 cupcakes

1 Hour + Puree and dusting time

Deliciously soft and mallowy, this recipe is sure to be a crowd pleaser. Besides the impressive look, they’re super delicate and simply melt in your mouth. Perfect for piping flowers, cuppies, on their own and directly onto cakes. Store in an air tight container in a cool, dark spot for 3 to 5 days. This recipe is suitable for coeliac, vegetarian and halal Friendly

Ingredients:

Saucepan

• 200 gr of sugar
• 130 gr of puree (strawberry, raspberry, apple, blackberry, …) Make sure the puree is nice and thick.
• 100 gr of water
• 8 gr of agar agar

Mixer

• 30 gr of egg white (1 egg white)
• 100 gr of granulated sugar

Method:

1- Place all saucepan ingredients into saucepan, stir to bloom agar agar, turn heat to high and stir slowly.

20 Place egg ehites into mixer with whick attachement, turn on high and add sugar and citri acid in 4 parts over 2 minutes – leave to whisk until stiff peaks formed.

3- When saucepan contents reach 105 to 110 degrees celcius, remove off heat and stream it all whle mixer is going at full speed.

4- If adding flavour, vanilla bean paste and / or colours, now is the time

5- Mix until mixture pulls away from the bowl and cavens form in the mix, And you need start piping the batter as soon as it’s ready. That’s why it’s crucial to prepare the piping bags and tips, baking sheets ready to go as well!

6- Leave to set up overnight, lightly dust with powdered sugar before handling and storing.

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