It must be getting close to Easter... we're making buckets of meringue at Patisserie Phillipe and creating flocks of chicks.Phillipe, of course, can crank out these babies at lighning speed...while I painstakingly pipe on wings, beaks and Elvis top feathers.The Easter chicks are just a little sidebar to the rest of the morning schedule: almond croissants, coconut macaroons, fraisier cake, sheeting tart dough, puff and cinnamon rolls.
Check out Patisserie Phillipe's site... http://www.patisseriephilippe.com/. He is my pastry mentor and truly the master of all things French!
These are so cute! Are they marshmallowy like Peeps? Or crunchy like baked meringue?
ReplyDeletethey are a baked Italian meringue--you could make them yourself with the right piping tips!
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