Giant meringues

Paris. Boulangerie. Patisserie (published in 1994). It was one of my first French baking books to acquire. I was young. Just out of school and did not know anything about French baking. A book like this, about pastries and boulangeries, was unimaginable. I remember how I placed stickers next to the recipes I wanted to make, and these Giant meringues were one of them. I never did make them, at least from a recipe that was in this book. I made a recipe later, inspired by someone else, yet, as I made this recipe, I still remembered that specific book and that picture of giant meringues that have followed me on my many trips in France - they like to be displayed in windows, catching everyone's eye with their incredible beauty and simplicity. I rarely go for meringues, but these – with cacao and coffee beans – are all about evenings with these cookies, cognac and coffee. 

180 g egg whites, room temperature
pinch of sea salt
pinch of vanilla powder
a few crushed cardamom seeds
200 g granulated white sugar
185 g confectioners’ sugar
90 g sliced almonds (thin slices)
dried rose petals


Heat the oven to 100°. Line a pan with baking paper. 

In a bowl, add egg whites, salt, vanilla, and cardamom. Beat on a medium/high speed until soft peaks start to form. Continue beating, raising the speed a bit more (not maximum, though) and slowly add both sugars in a stream. Better slower than faster. When all of it has been added, continue beating until the whites are stiff (not dry). It should stand nicely when lifted without falling over. Add almonds and fold in gently. 

Put giant spoons of meringue on a pan (I put on six), sprinkle with rose petals, and bake in the oven, one rack below the middle, for 1h 30 minutes and then 15 more minutes with a door slightly ajar (put a wooden spoon in the door). Take them out and let cool to room temperature. They should be hard on the outside but sticky inside. 

Serve like that or with whipped cream or creme fraiche topped with summer berries.