1 pound Egg whites, room temperature
28 ounces Granulated sugar
Yield: 2 3/4 pounds
1. Combine the egg whites and sugar in a stainless steel bowl.
2. Place the bowl over a pan of barely simmering water and whip until the mixture reaches 100°F (38°C).
3. Remove from the heat and whip the mixture until stiff on medium speed.
4. Pipe or spread into desired shapes.
5. Bake at 250°F (122°C) for 1 1/2 to 2 hours checking for doneness as for common meringue.
6. Yield: 2 lb. 12 oz.
28 ounces Granulated sugar
Yield: 2 3/4 pounds
1. Combine the egg whites and sugar in a stainless steel bowl.
2. Place the bowl over a pan of barely simmering water and whip until the mixture reaches 100°F (38°C).
3. Remove from the heat and whip the mixture until stiff on medium speed.
4. Pipe or spread into desired shapes.
5. Bake at 250°F (122°C) for 1 1/2 to 2 hours checking for doneness as for common meringue.
6. Yield: 2 lb. 12 oz.
