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' B 1½ cups superfine sugar b B 5½ oz. egg whites (5 large egg whites) b B 1/8 tsp. fine sea salt b B 1½ tsp. vanilla extract, divided b B 1 cup cold heavy whipping cream b B 1 Tbsp. powdered sugar b B 2 cups (10 oz.) Technique is key: Heat the sugar before beating it into the egg whites to create a smoother, glossier meringue. 'I love the crisp shell and chewy marshmallow-like interior of the meringue topped with pillowy-soft whipped cream', says the baker, who shares a dessert from his new Sweet Paris cookbook. [Extracted from the article]