Label
All
0
Clear all filters

Culinary Institute of America

Meringue Sticks

Rate this recipe

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title