Floating Islands
What's innovative about the meringue Christophe Morvan prepares at Tournesol in New York City is that it's baked, not poached, so it's simple and quick.Plus: More Dessert Recipes and Tips
October 2003
What's innovative about the meringue Christophe Morvan prepares at Tournesol in New York City is that it's baked, not poached, so it's simple and quick.Plus: More Dessert Recipes and Tips