Marly Sponge
Marly sponge is a meringue stabilized with flour. It is typically used as a component in other pastries.
Source and licence
"Marly Sponge" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Marly_Sponge, revision 4516932), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Marly_Sponge&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516932
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 5 oz (150 g) almond meal
- 2¼ oz (70 g) cake flour
- 8 oz (250 g) superfine sugar
- 8 oz (250 g) egg whites
- 5 oz (150 g) superfine sugar
Method
- Mix the almonds, flour, and the first quantity of sugar with a wire whisk.
- Whip the egg whites to soft peaks.
- Add the second quantity of sugar, little by little, and beat to firm peaks.
- Fold the almond mixture into the egg whites.
- Line a sheet pan with parchment paper and draw circles of the required diameter on the paper.
- Using a pastry bag, pipe spirals of meringue into the circles.
- Bake at 350°F (180°C) for 12–15 minutes.