Ingredients Metric US Volume
Confectioners’ sugar 200 g 7.1 oz 1⅓ cups
Strawberry powder 50 g 1.8 oz cup + ½ tbsp
Cornstarch 50 g 1.8 oz cup + ½ tbsp
Yield 300 g 10.7 oz 2 cups + 1 tbsp

Method

Sift all the ingredients together to prevent lumping.

Note: You will have excess Strawberry Finishing Powder after rolling the truffles. You may store the excess powder in an airtight container at room temperature (68&F/20.0&C) for future use.

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