The pearl sugar is a garnish/decoration so it's really at your discretion.
I wouldn't measure it out myself, I'd just take a small handful and liberally sprinkle it over the top. Do this on a sheet of parchment paper so you can recover any granules that fall off and keep sprinkling until you are satisfied with the amount. Any excess could be returned back to its container (it's more expensive than plain granulated sugar).
Add as much or little as you want. It's mostly there to add some interesting crunchy texture. My guess is that Dorie's food stylist used a couple of tablespoons for this particular photoshoot.
If you don't have pearl sugar (like me), you could probably sub in coarse demerara sugar. That would still provide some sort of textural interest. That said, pearl sugar doesn't go bad so it's a handy addition to a frequent baker's pantry.
Another option would be to dust with powdered sugar before serving. Of course, you'd lose the textural addition with that.
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I wouldn't measure it out myself, I'd just take a small handful and liberally sprinkle it over the top. Do this on a sheet of parchment paper so you can recover any granules that fall off and keep sprinkling until you are satisfied with the amount. Any excess could be returned back to its container (it's more expensive than plain granulated sugar).
Add as much or little as you want. It's mostly there to add some interesting crunchy texture. My guess is that Dorie's food stylist used a couple of tablespoons for this particular photoshoot.
If you don't have pearl sugar (like me), you could probably sub in coarse demerara sugar. That would still provide some sort of textural interest. That said, pearl sugar doesn't go bad so it's a handy addition to a frequent baker's pantry.
Another option would be to dust with powdered sugar before serving. Of course, you'd lose the textural addition with that.
Best of luck.