VANILLA FROZEN MERINGUE

60g per 14cm disk



Beat the egg whites on a slow speed until the air bubbles are evenly distributed, while gradually adding the sugar.



Gently add the confectioner's sugar to the egg whites using a spatula.



Use an 8mm plain round nozzle to pipe twenty 14cm rounds of meringue onto baking trays covered with parchment paper.



Pipe the rest of the meringue into stick shapes.



Make some vanilla sugar by storing and drying out the vanilla beans you use, then grinding with confectioner’s sugar and sifting together. Sprinkle onto your meringue.



Bake at 250°F (120°C) with the oven door slightly ajar until the meringues have a dry, brittle texture.



Store in a dry place.

Beat together the chilled cream, split and scraped vanilla, and sugar.



Store in the refrigerator.

Carefully weigh all the ingredients.



Combine 10% of the sugar with the stabilizer. Set aside.





Pour the milk and split and scraped vanilla into your cooking pot (a saucepan or pasteurizing machine).



Once it is at 75°F (25°C), add the dry milk.



At 85°F (30°C), add the sugar and glucose powder.



At 105°F (40°C), gradually combine with the melted WAINA 35% White Chocolate until a glossy, elastic texture forms.



Heat again, then at 115°F (45°C), add the stabilizer mixture.



Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).



If possible, homogenize the mixture to make any fat crystals as tiny as possible.



Chill for at least 12 hours.



Mix using an immersion blender and churn between 15-20°F (-6°C to -10°C).