35 ounces Egg whites (2 lb. 3 oz.)
70 ounces Granulated sugar (4 lb. 6 oz.)
2 1/2 fluid ounces Vanilla extract (optional)
Yield: 6 1/2 pounds
1. Whip the egg whites to soft peaks. With the mixer running at medium speed, slowly add the sugar and continue whipping until very stiff and glossy.
2. If desired, whip in the vanilla extract.
3. Spread or pipe the meringue into the desired shapes on parchment-lined sheet pans.
4. Bake at 200°F (120°C) for 5 hours or overnight in a nonconvection oven. The baked meringues should be firm and crisp but not browned.
5. Use in assembling dessert or pastry items.
6. Yield: 6 lb., 8 oz. Batter
Notes: Variation:
Flavored Meringue -- Substitute coffee, lemon, orange, anise or other flavoring for the vanilla extract.
70 ounces Granulated sugar (4 lb. 6 oz.)
2 1/2 fluid ounces Vanilla extract (optional)
Yield: 6 1/2 pounds
1. Whip the egg whites to soft peaks. With the mixer running at medium speed, slowly add the sugar and continue whipping until very stiff and glossy.
2. If desired, whip in the vanilla extract.
3. Spread or pipe the meringue into the desired shapes on parchment-lined sheet pans.
4. Bake at 200°F (120°C) for 5 hours or overnight in a nonconvection oven. The baked meringues should be firm and crisp but not browned.
5. Use in assembling dessert or pastry items.
6. Yield: 6 lb., 8 oz. Batter
Notes: Variation:
Flavored Meringue -- Substitute coffee, lemon, orange, anise or other flavoring for the vanilla extract.
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