Ingredients 10 Vanilla Crowns, baked 100 g egg whites room temperature 200 g sugar 50 ml water Seasonal fresh berries for decoration (optional) Mix sugar and water in a small saucepan over medium heat, use a thermometer to monitor the temperature of the liquid. Start to whisk the egg whites slowly either in a stand mixer or with a hand-held electric whisk until it starts to form a foam Heat the sugar until it reaches 250°F then slowly pour into the egg whites whisking Turn the mixer to full speed and whisk until cooled to room temperature – the meringue cream is now ready to use Use a piping bag with stainless nozzles to decorate cooled crows as shown in the picture Give the meringue a quick torch or pop the crowns under a medium broiler for a few minutes Garnish with seasonal fresh berries and top with powdered sugar (optional). TIP: For extra flavor in meringue cream, add a dash of rosewater, orange, vanilla, peppermint, or any other essence to create a unique layer of flavor