Mike Cornelissen
First, make the strawberry mixture by combining all the ingredients in a pan and bringing them to a boil. Pour the mixture onto a MoldPat and scrape it into different lines. Dry in the oven at 70°C for approximately 1 hour.
Next, make the basil mixture by combining all the ingredients in a pan and bringing them to a boil. While still hot, spread the mixture evenly over the dried strawberry layer on the MoldPat.
Return it to the oven at 70°C and dry for approximately 1 more hour.
Once dried, you’ll have one large, thin crisp. Break it into pieces or use a heat gun to gently warm and soften the crisp, allowing you to cut or shape it as desired.
Piping thin and straight meringue sticks can be a real challenge for many. The Meringue Stick Shaper creates perfectly even rows in a single movement. Pair it with the Circle Stencil to cut precise circles.
