Meringue Shards and Batons
A delicate tuile and decoration for your desserts and cakes
Published: May 13th, 2020 | Last Updated: July 24th, 2021
These meringue shards are delicate decorations that bring sophistication to the plate. Their thin-ness allows for a light and satisfying snap. Bring lightness and an exciting texture to your desserts by following this recipe on how to make meringue shards.
- 55g egg whites
- 55g caster sugar
- 55g pure icing sugar
- Preheat the oven to 70°C. We want to cook it low and slow to allow the meringues to dry out without forming any colour.
- Whip the egg whites. Once they reach soft peaks, gradually sprinkle the caster sugar and continue to whip until it reaches stiff peaks.
- Sift the icing sugar into the meringue until combined and glossy.
- For the tuiles, using an offset spatula, spread the meringue thinly (about 2mm thick) onto a silicone mat or baking paper. Thin shards are elegant but if you spread it too thin, the shards will be very brittle and not hold its shape.
- For the batons, using a 5mm tip, pipe straight lines onto a silicone mat or baking paper. Tip: Pipe beside a ruler as a guide to ensure straight batons. Tip: For a more cylindrical shape, make sure there is a gap between the piping nozzle and the mat to allow the meringue to fall. This will prevent the size of the feet.
- Bake in the oven for about 1 hour until dry.
- Allow to cool completely and carefully snap the meringues into shards.
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