It’s almost like a magic trick: start with such a small quantity of egg whites, and watch the volume increase tenfold. I love how these meringues turned out -- now that I know how easy they are to make, and how sophisticated they look and taste, I think I’ll be experimenting with many more flavor combinations in the future. For this recipe, I took tips about proportions and temperature from Will Torrent’s book, Pâtisserie at Home, and advice about process from the wonderful cooks at Food52 (http://food52.com/hotline/20369-looking-for-a-great-meringue-recipe).

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