Meringue with a twist

Dish: Les Cristaux de Vent (“Wind Crystals”)

Legendary French chef Pierre Gagnaire gives the meringue a divine twist. He adds water to the classic egg white and sugar mixture to make them ethereally light—a discovery by molecular gastronomist Hervé This—and shapes them into gorgeous-looking sticks.

via http://www.pierre-gagnaire.com/

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