For the meringue:

1. Mix the egg whites with the sugar in a mixing bowl using a hand whisk.

2. Place the sugar and egg white mixture in a double boiler and gently heat, whisking constantly.

3. When the sugar is dissolved in the egg whites, transfer the mixture to a stand mixer.

4. At medium speed, whip the meringue until the mixer bowl cools or the meringue forms firm peaks.

5. The meringue is shiny and ready to use. Set aside.

6. In a blender, soften the vanilla ice cream with a whisk or a leaf for 1 minute.

7. Using a spatula, gently fold in the meringue by hand, lifting the device to avoid losing the incorporated air.

8. Transfer to an ice cream container and freeze for 2 to 3 hours.

9. In a food processor, grind the Breton shortbread cookies into a powder. Set aside.

10. Assemble the meringue ice cream in glasses and decorate with caramels.

Thanks to the meringue, your ice cream is much creamier.