A few months ago we were visiting Paris, and in Montmartre, there were several pastry shoppes with large meringues. And by large, I mean the size of someone's head, or an American football. They were usually swirled with a pastel food coloring to give them a frosted look. But otherwise, they were just a gigantic meringue.
For the life of me, I can't find what these pastries are called. It came to a head this morning when I made a recipe which left me with 18 egg whites, and I'd love to try making them. So, does anyone have any idea what these large meringues are called??