| 摘要 |
The invention relates to pastry dough for making meringues or macaroons, including, for 100 g of egg white: ° 25 to 110 g of maltodextrin; ° 2 to 10 g of whipping protein selected from the group made up of ß-lactoglobulin, a-lactalbumin, lactoferrin and patatin or mixtures thereof, ° 0.5 to 70 g of icing sugar (ground saccharose), crystallised glucose, crystallised fructose and/or a mixture thereof, ° 0.2 to 3 g of sodium chloride and, ° optionally 90 to 160 g of powdered almonds; as well as to a method of manufacturing pastries using said dough and to the products thus obtained. |
