Preparation Time45 minutes
Serving Size6 People
Heat the oven to 400 F.
On a parchment-lined baking sheet, sandwich a puff pastry sheet (that has been pierced throughout with a fork) between two cooling racks. This will keep the pastry flat, but still flaky. Bake for 15 minutes or until golden, cool completely and repeat with the second puff pastry sheet.
In a medium saucepan, boil water and sugar without stirring for 7 minutes, until thick and syrupy. Do not touch the crystallized sugar on the sides of the pan with a mixing spoon.
In a stand mixer or a heatproof bowl, beat the egg whites until stiff and very slowly pour the hot sugar syrup into the egg whites, beating constantly. After all the sugar syrup has been added, beat for another 6 minutes. Immediately pour the filling over one of the pastry layers.
Place the other pastry layer on top and let it cool completely. Then refrigerate until ready to serve. Dust with confectioners' sugar.