Large Spoon Meringue
Preparing and baking the batter
- 8 3/4 ounces granulated sugar (250 g)
- 8 3/4 ounces confectioners’ sugar (250 g)
- 8 3/4 ounces egg whites (250 g)
- 6 1/4 teaspoons sliced almonds (25 g)
Step 1: Preparing and baking the batter
Beat the egg whites. Add sugar to form stiff peaks. Sift the confectioners’ sugar.
Using a spatula, fold sifted confectioners’ sugar into the meringue batter.
Place the meringue on a baking sheet and form an oblong shape using the spatula, sprinkle with sliced almonds, and bake for two hours in a 248°F (120°C) oven.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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