with parchment paper >> Read this recipe through twice from start to finish INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Confectioners sugar, sifted | 50 grams | ẵ cup Granulated sugar | 150 grams | Scant ắ cup Egg white | 100 grams | About 3 whites Sea salt | Pinch | Pinch Vanilla extract | 5 grams | 1 teaspoon Toasted sliced almonds | 25 to 50 grams, or as needed | ẳ to ẵ cup, or as needed Confectioners’ sugar, for dusting | As needed | As needed ABOUT MERINGUE When you make a meringue you are whipping air into egg whites while mixing in sugar As you whip air into the egg whites the albumen (the clear liquid that is the egg white) wraps itself around each air bubble, creating a foam The amount of sugar and water in the recipe will determine the firmness of the final meringue In French pastry we refer to any whipped egg white and sugar combination as meringue You will see the term when you make cakes such as Sponge Cake (Génoise) and Flourless Chocolate Sponge, where the meringue is folded into other ingredients in a cake batter ... whip air into the egg whites the albumen (the clear liquid that is the egg white) wraps itself around each air bubble, creating a foam The amount of sugar and water in the recipe will determine the firmness of. .. and water in the recipe will determine the firmness of the final meringue In French pastry we refer to any whipped egg white and sugar combination as meringue You will see the term when you make cakes such as Sponge Cake... term when you make cakes such as Sponge Cake (Génoise) and Flourless Chocolate Sponge, where the meringue is folded into other ingredients in a cake batter