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Corman Artisan

Baker-Pastry chef

Meringue buttercream


500 g egg whites
200 g sugar
1200 g sugar
400 g water
800 g Dairy Butter 82 % fat - Block

Did you know ?

  • It’s a very airy mixture, more for decorating than masking.
  • It’s not stable if cooled or frozen for longer periods, as the egg white dissolves.
  • Use immediately; when heated, the airiness is lost and the mixture becomes watery.

Corman'products of the recipe