Michel Richard’s edible vacherin snowman

2 to 3 Tbs sparkling (coarse) sugar

3 oz. marzipan

Confectioners’ sugar for rolling the marzipan and dusting

3 oz. 60 percent semisweet chocolate melted at body temperature

1 cup heavy cream

2 Tbs granulated sugar

2 to 3 drops pure vanilla extract

4 small sprigs rosemary

4 scoops of your choice of ice cream or sorbet

Preheat the oven, with the convection fan on, to 150 degrees (or preheat a regular oven to 200 degrees). Line a baking sheet with a Silpat or parchment paper.

Place the whites in the bowl of a mixer and whip on medium speed until they begin to froth. Slowly add the sugar and whip until stiff peaks form.

For the red noses, transfer ? cup of the meringue mixture to a bowl and stir in a few drops of food coloring. Place in a disposable plastic bag and reserve. Transfer the remaining meringue to a pastry bag with a 1-inch plain tip, or cut an opening directly in the tip of a disposable pastry bag.

To form the snowmen’s bodies, on the prepared baking sheet, pipe four domes about 2 inches wide and 1 1/2 inches high. To form the arms, starting about ? inch below the top of each dome, pipe a tube of meringue around three-quarters of the body. To form the heads, pipe a small dome, about ? inch wide, at the top of each body. Sprinkle the snowmen generously with the sparkling sugar. Cut a small opening in the corner of the disposable bag and pipe a red nose on each snowman.

Bake on center rack for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the snowmen are dry to the touch.

For the hats and scarves, divide the marzipan into three equal parts. Place one piece in a bowl, cover with plastic wrap, and set aside. Split each of the remaining pieces of marzipan in half, for the tops of the hats. Form into disks that are each ? to 1 inch across and about ? inch thick. Place on a piece of parchment paper and set aside to dry while the snowmen bake or, preferably, overnight.

When ready, the snowmen should have a firm crust but will still be very delicate. If necessary, place them back in the oven and check every 15 minutes. Once the snowmen feel dry, place the pan on a cooling rack for 5 minutes.

Fill a bowl with warm water. Carefully remove each meringue from the sheet and using a small spoon, carefully scrape out the soft inside of the body. Dip the spoon in the water to release the soft meringue. You will be left with a round shell. Return the snowman, right side up, to the baking sheet.

Bake for another hour, or until the entire meringue, exterior and interior, is crisp. Turn off the oven and let the snowmen stand, in the oven, until completely cooled.

Make the scarves: add food coloring a few drops at a time to the reserved marzipan until it is bright red.

Set aside.

Make the hat: place melted chocolate in a bowl. Line a tray with parchment paper. Place a toothpick in the top center of one hat and dip in the chocolate, being sure all sides are coated. Lift up but do not allow all of the excess chocolate to drip back in the bowl; it will be used to form the brim of the hat. Still using the toothpick, transfer the hat to the parchment paper. Swirl the hat in a small circular motion, letting the excess chocolate drip off the hat, creating a ?-inch border (the brim) around the base of the hat. Repeat with remaining hats. Refrigerate the hats to harden the chocolate. Dip a toothpick or a skewer in the remaining melted chocolate and dot eyes onto the snowmen. Reserve the remaining chocolate.

Dust the work surface with confectioners’ sugar and roll the red marzipan into a rectangle about 6 to 8 inches long and 2 inches wide. Cut 4 lengthwise strips. Cut a small triangle out of ends of each scarf, and wrap around snowman’s neck.

To serve: Whip the cream, by hand or with a mixer. The bowl and whisk should be cold. Whip until the cream starts to thicken. Add the sugar and vanilla and whisk until soft peaks form.

Remove the hats from the refrigerator. Using a small knife, trim a flat slice from the top of each snowman’s head. Secure the hat with a small dab of melted chocolate.

Spread whipped cream on each serving plate. Fill the inside of the meringue with ice cream or sorbet, and place the snowman on the whipped cream. Place a sprig of rosemary on one arm. Dust all the snowmen and the plates generously with confectioners’ sugar.