Airy Swan Lake made of meringue

Ingredients:

Meringue

• 1 teaspoon cream of tartar
• 1/2 tsp fine salt
• 8 large egg whites, room temperature
• 4.5 cups sifted powdered sugar, plus extra for sprinkling
• 1/4 cup coarse black sugar, plus more if needed
• Special equipment: 3 tbsp ice cream scoop; pastry bag with a 0.6 cm round opening.

Crème Anglaise

• 1.5 cups whole milk
• 2 tsp vanilla extract
• 1/4 teaspoon fine salt
• 1/3 cup sugar
• 5 large egg yolks, room temperature

Whipped cream

• 1/2 cup heavy cream, chilled

Preparation:

1. Place racks in the upper and lower thirds of the oven and preheat to 200°F (93°C).
2. MeringueBeat the cream of tartar, salt, and egg whites in the completely clean, dry bowl of a stand mixer on medium speed until foamy. Increase the speed to medium-high and beat until thick and opaque, about 1 more minute. Gradually add the powdered sugar, about 1/4 cup at a time, and beat until stiff, glossy peaks form, about 5-10 more minutes.
3. Invert a large baking sheet and line it with a similarly sized sheet of parchment paper. Spoon 1/3-cup portions of meringue onto the top, leaving plenty of space between them. Using a small offset offset spatula, smooth each portion into a 5-inch (13-cm) circle.
4. Use a 3-tbsp ice cream scoop to form and pipe 4 equal mounds of meringue around the perimeter of each 5-inch circle. Using a small offset offset spatula, gently flatten them so they touch each other, resembling snowdrifts. If necessary, use the back of the scoop to create a large well in the center of the meringue for the crème anglaise.
5. Fit a large pastry bag with a 0.6cm round tip and fill with the remaining meringue.
6. Invert a second large baking sheet and cover it with a sheet of parchment paper of the same size. Spread half of the coarse black sugar on one side. Pipe one teardrop-shaped portion of meringue, 6 cm long and 4 cm wide, onto the sugar to form the body of the black swan. Form two more mounds in the same way, 5 cm long and 2.5 cm wide, in a teardrop shape for the wings. Pipe one S-shaped portion, 8 cm long, for the swan's neck and head. Use a wooden toothpick to extend the top of the figure to create a beak. Sprinkle the remaining coarse black sugar over the meringue, and brush off any excess with a pastry brush, reserving it for later use.
7. On the remaining parchment paper, pipe five mounds of meringue into teardrop shapes, 6 cm long and 4 cm wide, for the white swans' bodies. Form ten teardrop-shaped portions, 5 cm long and 2.5 cm wide, for the wings. Also pipe eight S-shaped shapes, 8 cm long, for the swans' necks and heads (you'll have spares in case they break). Use a wooden toothpick again to poke out the top of each head to create a beak. The meringue won't spread much during baking, but leave at least 0.6 cm between each portion.
   
   
   Note
   
   If you're not a skilled craftsman, it's easiest to first draw the meringue shape on parchment paper with a pen to guide you. Then, flip the sheet over and pipe the shapes onto it.
8. Bake the meringue on two baking sheets until dry and crisp (3-4 hours), then cool completely on them.
9. Crème AnglaiseWhisk the milk, vanilla extract, and salt in a medium saucepan. Bring to a simmer over medium heat (3-5 minutes). Reduce heat to low.
10. Whisk the sugar and egg yolks in a medium bowl until completely combined. Then, whisk in 1/2 cup of the hot milk mixture. Slowly whisk in the remaining hot milk. Pour the mixture back into the saucepan and continue to simmer, whisking constantly, until the custard thickens to the consistency of a thin sauce (8-10 minutes). Strain into a medium bowl and cover with plastic wrap. Refrigerate until completely chilled. Crème anglaise can be made 2 days in advance and stored in the refrigerator..
11. Whipped cream: Place the heavy cream in a medium bowl and whisk vigorously until stiff peaks form.
12. For assemblyUse a small offset offset spatula to gently loosen the meringue from the parchment paper. Transfer the 6 "lakes" to individual plates. Spread 2 tablespoons of whipped cream over the base of each swan. Carefully push the head/neck into the whipped cream, then press in a pair of wings from either side. Repeat this process to assemble 5 more meringue swans. You should have 5 white swans and 1 black swan. When assembling the black swan, sprinkle the whipped cream with a thick layer of the remaining black coarse sugar before pushing in the head/neck and wings.
13. Pour the chilled crème anglaise into the center of each lake, then place a swan on top. Dust with powdered sugar and serve immediately.
    
    The meringue can be baked up to a day in advance (avoid baking in humid weather). Leave it in the turned-off oven overnight. Whip the cream and assemble the swans just before serving..