Meringues Chantilly With Roasted Berries
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
45
Spice
55
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 200 degrees F
2
Line 2 baking sheets with parchment paper
3
Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper
4
Turn the paper face down on the baking sheets
5
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy
6
Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks
7
Whisk in the vanilla
8
Carefully fold the remaining 1/3 cup sugar into the meringue
9
With a large star - shaped pastry tip, pipe a disk of meringue inside each circle
10
Pipe another layer around the edge to form the sides of the shells
11
Bake for 2 hours, or until the meringues are dry and crisp but not browned
12
Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight
13
For serving, place each meringue on a separate plate and top the shell with berries
14
Preheat the oven to 450 degrees F
15
Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds
16
Roast in the oven for 20 minutes
17
Cool to room temperature before serving