Francisco Migoya

Crisp Meringue Sticks

Preparation info

  • Difficulty

    Easy

  • Yield 501 g / 1 lb 1.67 oz About

    50

    Portions

Appears in

top 1000Frozen Desserts

Frozen Desserts

By Francisco Migoya

Published 2008

Ingredients

  • 167 g / 5.89 oz egg whites
  • 167 g / 5.89 oz granulated sugar
  • 167 g / 5.89 oz confectioners’ sugar, sifted

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 sifted confectioners’ sugar.
  4. Pipe bâtons onto a sheet tray, the length of the tray, using a #2 straight tip.
  5. Bake with the vent open for 1 hour, or until the meringue is crisp.
  6. Break into 5-cm / 2-in sticks. Reserve in an airtight container at room temperature. Use silica gel packs to absorb any moisture in the container. If properly kept, they can last for up to 1 week.

© 2008 All rights reserved. Published by Wiley.