Wayne Gisslen

Meringue Chantilly

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Shape the meringue into round mounds about 2 in. (5 cm) in diameter, using a ¾-in