Francisco Migoya

Crisp Meringue Sticks

Preparation info
  • Yield 501 g / 1 lb 1.67 oz About

    50

    Portions
    • Difficulty

      Easy

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 167 g / 5.89 oz egg whites
  • 167 g / 5.89

Method

  1. Preheat a convection oven to 100°C / 212°F.
  2. Whip the egg whites to medium peak. Pour in the granulated sugar as the mixer whips and continue whipping until the meringue has reached a stiff peak.
  3. Remove the bowl from the mixer and fold in the