Snapguide

How to bake meringue nests in alto shaam ctp combi oven

Bake Meringue Nests in Alto Shaam CTP Combi Oven

108
STEPS
INGREDIENTS
Collect ingredients

Collect ingredients

Preheat oven to 175F (79C).

Preheat oven to 175F (79C).

Whisk egg whites until foamy

Whisk egg whites until foamy

Add cream of tartar and whisk on medium-high speed

Add cream of tartar and whisk on medium-high speed

Once soft peaks form, on medium low speed, slowly add sugar

Once soft peaks form, on medium low speed, slowly add sugar

Whisk on high speed until firm peaks, add vanilla extract

Whisk on high speed until firm peaks, add vanilla extract

Check for stiff peaks

Check for stiff peaks

Assemble pan with 2-inch circles

Assemble pan with 2-inch circles

Pipe circles with meringue

Pipe circles with meringue

Pipe two circles on top to create a nest

Pipe two circles on top to create a nest

Use the Dehydrate mode to dry the meringues overnight at 175F (79C).

Use the Dehydrate mode to dry the meringues overnight at 175F (79C).

Cool completely and fill with lemon curd topped with a candied citrus peel

Cool completely and fill with lemon curd topped with a candied citrus peel

  • 6.0 Large egg whites
  • 1/2tsp Cream of Tartar
  • 1/2c Superfine sugar
  • 1/2tsp Vanilla Extract