Crispy Tangerine Sticks

1. 1

   Heat the oven to 150F.

2. 2

   Line a baking sheet with a Silpat or parchment.

3. 3

   Combine the sugar, Methocel, xanthan gum, and citric acid in a small bowl and blend well.

4. 4

   Pour the tangerine juice into the bowl of a standing mixer fitted with the whisk.

5. 5

   Turn on to medium high and add the dry ingredients a few grains at a time, so they wont clump.

6. 6

   Continue to beat until the foam has increased to about eight times the original volume.

7. 7

   Fit a pastry bag with a plain tip (#802 or #803 is ideal).

8. 8

   Fill the bag with the tangerine foam and pipe 3-inch-long sticks onto the baking sheet.

9. 9

   Dry in the oven until crisp, 9 to 10 hours.

10. 10

    Store in an airtight container.

* Per serving · 4 servings · Values may vary.