The Art of French Pastry

(Chris Devlin) #1

preferably overnight.


2 Make your meringue


following the instructions;
pipe 3-inch teardrops and
one 2½-inch-round
dome, sprinkle them with
crystallized sugar or
chopped roasted nuts,
and bake as directed. Set
aside. (You can also make
these on Day 2.)


DAY 2
Free download pdf