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Directions:
Prepare the Pan:
Line an 8×8-inch baking pan with edible rice paper sheets or parchment paper. If using parchment paper, lightly grease it to prevent sticking.
Whip the Egg Whites:
In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with a pinch of salt until stiff peaks form. Set aside while you prepare the sugar syrup.
Make the Sugar Syrup:
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