Crisp meringue shards to be used as garnishes on top of the completed dessert

Preparation info
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages—Egg whites at 100%


  • In the bowl of an electric mixer outfitted with the whisk attachment, beat the egg whites with the cream of tartar until soft peaks form.
  • Gradually add half of the sugar into the beaten whites and continue to beat until stiff peaks form.
  • Remove from the mixer and fold in the remaining sugar and then using an offset spatula, spread the mixture into an ev