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Peter Greweling

Meringue Antoinettes

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Preparation info
  • Yield:

    120

    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

Espresso Meringue

Sugar

Method

To Make the Espresso Meringue

  1. Combine the sugar, egg whites, and cream of tartar in the bowl of a 5-qt planetary mixer with a whip attachment and mix until thoroughly combined.
  2. Place the bowl over a pot of barely simmering water and slowly stir the mixture un

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