Meringue Vanilla Crown

1. Mix sugar and water in a small saucepan over medium heat, use a thermometer to monitor the temperature of the liquid.

1. 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

1. Heat the sugar until it reaches 250°F then slowly pour into the egg whites whisking

1. Turn the mixer to full speed and whisk until cooled to room temperature – the meringue cream is now ready to use

1. Use a piping bag with stainless nozzles to decorate cooled crows as shown in the picture

1. Give the meringue a quick torch or pop the crowns under a medium broiler for a few minutes

1. 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