For Vacherin cup (Conticini):
75 g Egg Whites
75 g Sugar
75 g Powdered Sugar
2 pinches salt
Strawberries or Raspberries
Make stiff peak Meringue with regular sugar and egg whites, plus the salt.
Fold in the powdered sugar.
Pipe to a hallow shape and dry in the oven at 200 F / 95 C until completely dry.
Fill with Vanilla Ice Cream, and garnish with Chantilly and strawberries or raspberries.
It’s the best summer Dessert made in the Market Class with Chef Alex !