Marly Sponge

Preparation info

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Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

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Egg whites at 100%
Ingredients U.S.<



  1. Line sheet pans 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 marks are on the bottom but visible through the paper.
  2. Sift the almonds, flour, and first quantity of sugar.
  3. Whip the egg whites to soft peaks. Add the second quantity of