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Peter Greweling

Divinity

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Preparation info
  • Yield:

    90 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Sugar 50

Method

  1. Mix the 50 g of sugar and dried egg whites together. Whisk into the fresh egg whites to hydrate.
  2. Warm the invert sugar to about 60°C/140°F, until the crystals dissolve. Whisk the warm invert sugar into the egg white mixture. Pour into the bowl of a 5-qt planetary m

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