A process for the production of meringue by extrusion, wherein the whipping phase of the mixture typical of traditional meringue is avoided, and it is consequently thus possible to reuse the finer granular product, mostly obtained as a left-over in the final granulating operations, by recycling it as an ingredient in the mixing phase.The process comprises the mixing of a composition of ingredients consisting of sugar, powdered egg-whites, water, starch, flour, chemical yeast and oil, the extrusion of said composition by means of a screw-type extrusor and the subsequent cutting of the extruded product into segments of consistent material that is then oven-baked, with a leavening of the product. For the production of granules, this process is followed by granulating operations and the subsequent separation, by sifting, of the finished product from a fraction of powders, which are then recycled by inputting them in the composition mixing phase.
