Glazed Whore’s Farts (Pets de Putain)

Copyright (2023) from A History of the World in 10 Dinners: 2,000 Years, 100 Recipes (Rizzoli)

Pets de Putain

Makes 15 to 20 pieces  Not to be confused with nun’s farts and donkey’s farts, other popular pastries of the period, these are delightful meringues regardless of their less-than-appetizing name.

For the meringues:

5 egg whites

1 tablespoon orange blossom water

Pinch kosher salt

3 cups confectioners’ sugar

For the glaze and finishing:

2 egg whites

Confectioners’ sugar for dusting

Preheat the oven to 250°F. Line a baking sheet with parchment paper.

In the bowl of a stand mixer with whisk attachment, whip the 5 egg whites, orange blossom water, and salt to stiff peaks. In three or four additions, sift the 3 cups sugar over the whipped egg whites and fold with a silicone spatula to combine. Scoop walnut-size portions of the meringue onto the prepared pan. (Are donkey’s farts bigger? What about the nun’s farts?) Gently mix the egg whites for the glaze with a pastry brush  and brush the tops, then sift sugar over the meringues. Bake until the meringues are set and the tops are browned, about 30 minutes. Allow them to cool on the pan.