Meringues “Closerie Des Lilas” with Vanilla Ice Cream, Chocolate Sauce, and Toasted Almonds

Preheat the oven to 200°F.

Whisk the egg whites and sugar together in a medium stainless steel bowl. Place the bowl over a pot of simmering water, and whisk continuously for about 2 minutes until the sugar dissolves and the mixture is lukewarm. Transfer to a stand mixer fitted with the whisk attachment, and whip on high speed 2 to 3 minutes, until the mixture cools and you have soft, shiny peaks.

Using a large spoon, scoop out tennis ball–sized spoonfuls of meringue onto a parchment-lined baking sheet or nonstick baking mat, letting them fall into whimsical shapes. Bake for 2 hours, until the meringues are firm but still chewy in the center. They are done when they release easily from the baking sheet.