Crispy Tangerine Sticks

• 5 tablespoons (62g) sugar
• 3g Methocel F50
• 0.5g xanthan gum
• 0.5g citric acid
• 1 cup (240g) fresh tangerine juice

1. Heat the oven to 150F.
2. Line a baking sheet with a Silpat or parchment.
3. Combine the sugar, Methocel, xanthan gum, and citric acid in a small bowl and blend well.
4. Pour the tangerine juice into the bowl of a standing mixer fitted with the whisk.
5. Turn on to medium high and add the dry ingredients a few grains at a time, so they wont clump.
6. Continue to beat until the foam has increased to about eight times the original volume.
7. Fit a pastry bag with a plain tip (#802 or #803 is ideal).
8. Fill the bag with the tangerine foam and pipe 3-inch-long sticks onto the baking sheet.
9. Dry in the oven until crisp, 9 to 10 hours.
10. Store in an airtight container.

sugar, xanthan gum, citric acid, tangerine juice

Taken from www.epicurious.com/recipes/food/views/crispy-tangerine-sticks-376909 (may not work)