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Re: Crisp meringue

Name: Gerard
E-Mail: jonesg2@concentric.net

Comments

50/50 on the sugars, gran in the whites as usual and fold the sifted XXXX when the whites are stiff, use a scraper and fold by hand. You might want to do this in 2 half size batches rather than one big one, depending how involved the shapes need to be bagged.

1 pint whites 1 lb gran 1lb XXXXX. After drying in the oven see if you can leave them on top of the ovens or someplace similar(warm). What part of FL are you in?

Cheers, Gerard