Batons Marechaux and Eponges

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric %

Method

Procedure

Mixing

Sponge method

  1. Sift together the confectioners’ sugar, flour, and almonds.
  2. Whip the egg whites with the granulated sugar to make a common meringue.
  3. Fold the sifted ingredients into the meringue.

Makeup for Batons Marechaux</