Pour sugar into egg whites and whip. Put the mixture into a pastry bag and spread on waxed paper making a thin crown. Add on top a tablespoon of diced almonds and bake in a preheated 225 degree oven for 1 hour. Leave the meringues stand for a whole night at warm temperature at the entrance of the oven.
To serve the meringue with chocolate mousse, put a meringue crown on a large round plate, using a pastry bag, spread a layer of chocolate mousse on top, then put another meringue crown and add on top another layer of chocolate mousse.
Spread the pistachio creme anglaise all around the plate and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rue de Provence, Birmingham, AL