Meringue Cracker

Difficulty: 3/5  Time: 300  Portions: 25 

Ingredients
150g Egg whites
150g Granulated sugar
110g Powdered sugar

Method
1. In a bowl, add the egg whites and sugar and whisk over a bain-marie until the mixture becomes homogeneous and reaches 54ºC. Then, transfer the mixture to a mixer.
2. Start whisking the mixture slowly in the mixer. Gradually add the powdered sugar, increasing the speed. When the mixture starts to turn white, whip it at maximum speed.
3. Once the meringue reaches the ideal consistency, stop whisking and spread it on a silicone mat with a spatula until it is about 4 millimeters thick. Place it on a baking tray and dehydrate at 70ºC for approximately 4 hours.
4. Break the meringue into the desired shapes and sizes and store it in an airtight container.