Mike Cornelissen
Pour the dashi into the bowl of a stand mixer and add the albumin. Start with a medium speed and whip until the mixture is fully desolved. Gradually add the sugar in small additions, allowing each addition to dissolve before adding the next. Continue whipping until the meringue is smooth, glossy, and holds stiff peaks.
This Nitro stamp is made for use in a cool environment and is not intended for burning. Its blooming design is perfect for sweet, floral-inspired dishes, while also abstract enough for other creative concepts. It works well on meringue and butter, providing clean and consistent results every time.
