Culinary Institute of America

Meringue Sticks

Preparation info
  • Makes

    3 lb

    meringue
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Sugar 2

Method

  1. Line a sheet pan with parchment paper.
  2. Place the sugar and egg whites in the bowl of a double boiler. Gently whisk the mixture until it reaches 140°F/60°C. Whip the mixture with the whip attachment on high speed until stiff peaks form. Continue whipping until cool.
  3. Fill a pastry bag fitted with a #2 or #3 plain tip with the meringue and pipe sticks