Berry Fool Envelope

Preparation info
  • Yield:

    810 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Egg whites 180 g 6.35 oz 22.22%
  • Sugar

Method

  1. Turn a dehydrator on to 60°C/140°F.
  2. Place a rubber chablon with rectangular perforations measuring 2.5 cm/1 in wide by 7.5