What we know from the original: Bianca is a special dry mix designed for making “laskonky” (Czech/Slovak meringue sandwich shells), meringue kisses and other egg-white foam bakes. It is used by mixing equal parts of Bianca, granulated sugar and water, whipping, then adding icing sugar and coconut (or nuts). Baking starts briefly at 150°C and then the shapes are dried at a lower temperature. The mix contains sugar, dried egg white, thickener E466, flavouring and citric acid E330. Allergen: egg. Net weight 500 g. Nutrition per 100 g is provided (energy, carbs, sugars, protein, salt, etc.).

Turn out crisp, light meringue shells and snow-white bakes with ease. Bianca is a specialised mix for making traditional laskonky (meringue sandwich shells), meringue kisses and other airy “snow pastry” treats—ideal when you want reliable results without the fuss.

Simply whip Bianca with sugar and water to create a stable foam, then finish with icing sugar and coconut or nuts for a deliciously fragrant bite. The result is a beautifully dry, crisp exterior with that melt-in-the-mouth meringue texture bakers love—perfect for filling with buttercream, ganache or caramel, or serving simply dusted with sugar.

Whether you bake at home or produce sweets for customers, Bianca helps you save time while keeping consistent texture and flavour from batch to batch. Bring a little Central European patisserie tradition into your kitchen and enjoy the satisfaction of perfect meringues every time.

Ready to bake? Add Bianca to your pantry and whip up elegant meringue desserts whenever inspiration strikes.

FAQs

What can I make with Bianca?
Bianca is ideal for laskonky (meringue sandwich shells), meringue kisses, piped meringues and other “snow pastry” bakes.

Does Bianca contain allergens?
Yes. Bianca contains egg (dried egg white).

Can I use nuts instead of coconut?
Yes. The instructions suggest coconut, but you can substitute with nuts for a different flavour and texture.

Why does the recipe use two baking temperatures?
A short bake at a higher temperature helps set the surface; the lower temperature then dries the meringue through for a crisp finish.

Is Bianca suitable for filled desserts?
Absolutely—laskonky shells are traditionally filled (e.g., buttercream or other fillings), and piped meringues can also be sandwiched or topped.

How much mix is in the pack?
Net weight is 500 g.

Working with “Bianca” is truly easy: mix 1 part mix, 1 part granulated sugar and 1 part water. Whisk for 3 minutes at the highest speed, then start adding a further 1 part sugar (this time icing sugar) and 1 part coconut (or nuts) and whisk for another minute. Spread the mixture onto a lightly greased baking tray and bake at 150°C for 2 minutes, then dry at 100°C for approx. 45 minutes (depending on the size of the shapes).

Excellent for quick preparation of laskonky, meringue bakes—whether filled or simply finished with a sugar dusting.

More recipes:

Piped meringue biscuits

• 200​ g​ Bianca
• 200​ g​ Granulated sugar
• 200​ g​ Water (cold)
• 200​ g​ Icing sugar

Whisk all ingredients together except the icing sugar using a whisk for approx. 8 minutes. Then, with the machine running slowly, mix in the icing sugar and pipe the desired shapes onto a tray lined with baking paper using a piping bag and a star nozzle.

Baking time and temperature: approx. 3–5 minutes at 150°C, then dry at 90–100°C for 30–45 minutes, depending on the size of the shapes.