Preheat oven to 200°F.

In the bowl of a stand mixer fitted with a whisk attachment, whip the whites until they are foamy. Add the granulated sugar one tablespoon at a time. Continue whipping until the meringue is stiff but very glossy. Gently fold in the confectioners’ sugar, being careful not to deflate the meringue.

Transfer the meringue to a pastry bag fitted with a ½ inch tip.

Draw 2 eight-inch circles on a parchment lined baking sheet or 2-inch circles for smaller desserts. Flip the parchment over so the ink does not bake onto the meringue.

Pipe the meringue onto the circles, smoothing the tops with a spatula. Bake for one hour. Turn off the oven and allow the meringues to dry for one more hour in the warm oven.

Freeze layers of the strawberry sorbet or chocolate mousse into shallow 8-inch pans. When sorbet or mousse are completely frozen, remove disks to sandwich in-between the meringue layers. Place the first meringue layer in a springform pan, top with a sorbet or mousse disc, then continue to layer, being careful not to crack the meringue.

Garnish with fresh fruit or whipped cream for a dairy meal.

The vacherin can be kept frozen for up to 3 days.