- 50 g (1.76 oz/1/4 cup plus 1/2 tbsp) confectioners’ (icing) sugar
- 50 g (1.76 oz) egg whites (about 1 1/2 large/US medium)
- 50 g (1.76 oz/1/4 cup) superfine (caster) sugar
Sift the confectioners’ (icing) sugar. Whisk the egg whites with the superfine (caster) sugar over a double-boiler at 60°C (140°F). Beat the egg whites in a mixer fitted a whisk attachment until cool. Gently fold in the confectioners’ sugar with a silicone spatula.
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