Patent ID: 8475863

Claim:
A method of continuously manufacturing a dried confectionery meringue comprising: (a) combining egg white or egg white powder as a protein foaming agent, icing sugar, and at least one monosaccharide with sufficient water to form a mixture having a moisture content of between about 18% and about 30% by mass; (b) aerating the mixture to a density of between about 0.20 and 0.40 kg/liter, wherein the protein component of said mixture consists of egg white or egg white powder; (c) extruding the aerated mixture as a rope, tube or sheet onto a substantially air-permeable conveyor; (d) drying the extruded rope, tube or sheet to a total moisture level of between about 0.5% and 2% by mass; and (e) forming the dried rope, tube or sheet into a series of friable pieces.