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Francisco Migoya
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Preparation info
Yield:
810 g
Difficulty
Medium
Appears in
The Elements of Dessert
By
Francisco Migoya
Published
2012
About
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Recipes
Contents
Ingredients
Egg whites
180
g
6.35
oz
22.22
%
Sugar
Americas
United States
Dessert
Vegetarian
Gluten-free
Method
Turn a dehydrator on to 60°C/140°F.
Place a rubber chablon with rectangular perforations measuring
2.5
cm
/
1
in
wide by
7.5