Carnets Parisiens | Les Boules de neige

For 15 Snowballs_For the meringues: 2 egg white, 70 g caster sugar

Preheat the oven to 90°C. Line 2 baking sheets with parchment paper. Beat the egg whites with half the caster sugar. Add half of the caster sugar until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted. Carefully spoon the batter into the cavity half sphere silicone mold. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven, until the meringues sound crisp when tapped underneath. Leave to cool on the trays or a cooling rack.

For the coconut ganache: 50 g coconut milk, 130 g white chocolate (here, the ivory of Valrhona). Chop white chocolate. Bring the coconut milk to simmer over medium heat. Remove from heat. Add chocolate and whisk until mixture is melted and smooth. Cover the ganache with plastic wrap and allow it to cool in refrigerator or freezer. When the ganache is completely cool, whisk it until it’s white and foamy. Scrape it into a pastry bag fitted with a plain tip.

Making snowballs: 100 g grated coconut. Sandwich a thin layer of ganache between flat sides of meringue. Roll the snowball into a plate filled with grated coconut.

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