Crisp Meringue Disks

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 111 g / 3.92 oz egg whites, at room temperature
  • 111 g / 3.92 oz granulated sugar
  • 111 g / 3.92 oz confectioners’ sugar, sifted


  1. Preheat a convection oven to 100°C / 212°F.
  2. Line a full-size sheet pan with a nonstick rubber mat; place a chablon that has rounds 3.75 cm / 1.5 in diameter and is .3 cm / .11 in thick on top of it.
  3. 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.
  4. Remove the bowl from the mixer and fold in the confectioners’ sugar.
  5. Using an offset spatula, spread the meringue over the chablon. Lift the chablon from the mat once the meringue has been spread. Repeat this process until all the meringue has been used.
  6. Bake with the vent open for 1 hour, or until the meringue is crisp. Reserve in an airtight container for service. If kept in a dry environment, they will last up to 1 month.