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1. Heat egg whites and sugar over a bain marie to 35 - 40°C, stirring
2. Place into kitchen aid bowl and whip until cool, thick and glossy
3. Pipe 2/3 of the meringue into meringue nests (Vacherin shells) with a star nozzle on silicon paper
4. Pipe the remaining 1/3 of meringue on a separate tray with a small straight nozzle into meringue sticks and dots
5. Bake both sets of meringue at 100°C with no fan until crisp
6. Store in an airtight container