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Wayne Gisslen

Almond Meringues

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Egg whites at 100%
Ingredients

Method

Procedure

  1. Prepare baking sheets by lining them with parchment paper. Draw circles of the desired size on the paper, using cake pans or other round objects as guides. Turn the sheets over so the circles are on the bottom but visible through the paper.
  2. Whip the egg whites to soft peaks.
  3. Add the sugar and continue whipping until firm and glossy

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