Page 252 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

1
. Preheat the oven to 300°F (150°C). Combine the egg whites,
coconut, sugar, vanilla, and salt in a metal bowl. Set the bowl over

a saucepan of simmering water and cook, stirring occasionally to
prevent the bottom from burning. Cook until the mixture is hot and
has thickened slightly, about 10 minutes.
2

. With a medium-sized cookie scoop, drop the batter onto a
parchment-lined sheet pan in baseball-sized mounds. Gently press
down in the middle of each one to form a bird’s-nest shape. Bake
the nests for 15 to 20 minutes, or until the edges are dark golden
brown. Allow them to cool completely.

Procedure for the caramel

1
. In a large, heavy saucepan, combine the sugar, ⅓ cup (75 ml)
water, the lemon juice, and salt. Stir over medium-low heat until the
sugar has completely melted. Take a damp pastry brush and wipe
the sides of the saucepan to wash away any errant sugar crystals.
Stop stirring, turn the heat up to medium-high, and clip on a sugar
thermometer. Heat the syrup to 245°F (120°C).

2
. Take the pan from the stove and carefully add the cream and butter

—the mixture will bubble vigorously. Stir until the butter and cream
are fully integrated. Allow the caramel to cool for about 1 hour.

Procedure for the ganache
In a small, heavy saucepan, heat the cream and butter to a simmer,
then remove the pan from the stovetop and add the chocolate.
Allow it to sit undisturbed for 5 minutes. Whisk until the chocolate is
completely melted and the ganache is smooth. Allow it to cool until

it has thickened enough to keep its shape when piped, about 1
hour.

Assembly
Divide the caramel among the nests. Transfer the ganache to a
large pastry bag fitted with a large star tip and pipe rosettes on top