François Perret

Perfect for tea or a light dessert, these elegant double-decker meringues are filled with tangy, gently sweetened crème fraîche and drizzled with a generous spoonful of hazelnut praline. But the real head-turning touch comes from the garnishes—ethereal flakes of Parmesan and sunny flecks of lemon zest. At first glance, the idea of cheese on a dessert is a bit surprising, but in concert with this dessert’s other delicious elements, the Parmesan’s rich salinity hits the palate like the best-imaginable combination of butter and flaky sea salt. Food editor Josh Miller learned to make these meringues at the École Ritz Escoffier at the Ritz hotel in Paris; read more about the storied hotel's cooking school here.
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