1 1/2 pounds Common (French) Meringue, chocolate variation
Yield: 120 Pieces
1. Using a small plain tip, pipe the meringue onto a paper-lined sheet pan in strips running the length of the sheet pan.
2. Bake at 225°F (108°C) until crisp, approximately 1 hour.
3. Remove the meringue from the oven and immediately cut the strips into 1 1/2 inch (3 1/2 centimeter) sticks. These meringue sticks will keep for one month if stored in a dry place, tightly wrapped in an airtight container.
Yield: 120 Pieces
Yield: 120 Pieces
1. Using a small plain tip, pipe the meringue onto a paper-lined sheet pan in strips running the length of the sheet pan.
2. Bake at 225°F (108°C) until crisp, approximately 1 hour.
3. Remove the meringue from the oven and immediately cut the strips into 1 1/2 inch (3 1/2 centimeter) sticks. These meringue sticks will keep for one month if stored in a dry place, tightly wrapped in an airtight container.
Yield: 120 Pieces
Last edited by a moderator:
