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. 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. Make a French meringue: Whip the egg whites until they form soft peaks. Add the granulated sugar and whip until the meringue is stiff and glossy.
  3. Sift to