Vacherin Glacé

Whisk 120 g of egg whites with 170 g of sugar until stiff peaks form to create the meringue base.

Pipe the meringue into circles on a baking sheet and bake at 100°C for 90 minutes until crisp.

Whisk 80 g of egg yolks with 140 g of sugar, then temper with 250 g of heated milk and vanilla bean.