Francisco Migoya

Crisp Meringues

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 stiff peak.
  3. Remove the bowl from mixer and fold in the sifte