For the French Meringue

• 4 egg whites
• ½ cup granulated sugar
• ½ cup confectioners sugar, sifted

For the Honey Italian Meringue

• ⅔ cups honey
• 4 egg whites
• ¼ cup granulated sugar

For Assembly

• 1 pint ice cream, softened
• honey for drizzling

Special Equipment

• silicone sphere mold
• pastry bag
• kitchen torch

 

Make French Meringue

1. Preheat oven to 200°
2. In a stand mixer fitted with the whisk attachment, whip the egg whites and the sugar on high until they begin to get a little foamy
3. Lower the speed and add the confectioners sugar.  Return mixer to high & continue whipping until they form stiff peaks, about 5 minutes
4. Using a circle cutter or pantry lid, trace circles the size of your sphere mold onto a piece of parchment paper and place on a cookie sheet
5. Fill a pastry bag fitted with a round tip with the French meringue and pipe out rounds within the lines of the traced circles
6. Bake for approximately 4 hours, or until sufficiently dehydrated

Make Honey Italian Meringue

1. In a medium saucepan, heat the honey until it reaches 242° (soft ball stage)
2. While the honey is cooking, whip the egg whites on high until they reach soft peaks. Lower the speed and add the sugar
3. Slowly pour the cooked honey into the egg whites and continue to whisk until it’s cooled and shiny, about 5 minutes

Assemble & Torch

1. Fill sphere molds with ice cream. Top with a disc of baked and cooled French meringue  
2. Place in freezer until solid, about 1-2 hours
3. Unmold the sphere and place it meringue side down onto a plate
4. Using a pastry bag fitted with a round tip, pipe the Italian meringue in a spiral around the sphere from the bottom to the top  
5. Torch the meringue & then drizzle with more honey
6. Serve immediately