5 egg whites, at room temperature
Pinch of cream of tartar
1-1/4 cup (250 g) superfine (caster) sugar
Drop of food gel colour of choice
2 baking sheets
parchment paper
1 large (18-inch) pastry bag
1 large pastry tip of your choice
5 large fresh egg whites
1-1/4 cup (250 g) granulated sugar
1-1/2 cups (340 g) (3 sticks) unsalted butter, softened, cut into cubes
1 teaspoons (5 ml) pure vanilla extract
1 vanilla bean, seeded and scraped
Pinch of salt
1 batch Pastel Meringue Nests
1 batch Vanilla Bean Swiss Meringue Buttercream
Vanilla Fondant (about size of tennis ball)
Tylose powder
Confectioners' sugar or cornstarch for rolling fondant
Bright White soft gel paste, optional
A small rolling pin
small sharp knife
silicon feather mold, small