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Hard Meringue Shards
- Difficulty
Medium
By Martin Benn
Published 2014
Ingredients
100 g 3½ oz 100 g 3½
Method
Pour the egg whites into an electric mixer bowl and attach the whisk. Whisk the whites to soft peaks and gradually add the sugar. Continue to whisk until the egg whites reach medium to stiff peak. Gradually add the sieved icing sugar, in 3 batches, and fold through gently. Once completely smooth, grate in the yuzu zest, using a microplane, and then spread the meringue over silicone baking mats
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Components
- Hard Meringue Shards
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