From the Demo Seasonal Desserts
Recipe Courtesy of Pastry Chef Clemence Gossett
4 egg whites
1 cup sugar
1) Bring 2 cups water to a simmer in a medium-sized saucepot.
2) Place the egg whites and sugar in the bowl of a stand mixer. Whisk the mixture over the pot of simmering water until the eggs feel warmer than room temperature to the touch (about 110 degrees).
3) Immediately place bowl onto mixer stand and whip with the beater attachment until you reach stiff peak stage.
4) Prepare baking sheets with parchment paper and preheat oven to 250 degrees.
5) Pipe meringue into small nests or bowls using a pastry bag fitted with a small tip.
6) Bake for 1 ½ hours. Fill with ice cream or pastry cream!
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