Meringues Chantilly
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Cream Of Tartar1.5 cups
Granulated Sugar (divided)2 tsps
Pure Vanilla Extract2 cups
Heavy Cream (1 pint cold)1 cup
Sugar1 tsp
Orange ZestDirections:
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 6 (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 a large pinch of salt on medium speed until frothy
6
Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks
7
Whisk in the vanilla
8
Carefully fold the remaining 1/2 cup of sugar into the meringue
9
With a large star - shaped pastry tip, pipe a disc 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
Spread some of the sauce from the stewed berries on each plate
14
Place a meringue on top and fill with whipped cream
15
Top with berries and serve
16
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment
17
When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks
18
Don't overbeat, or you'll end up with butter! Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil
19
Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes
20
The juice will become a syrup and the berries will be slightly cooked
21
Off the heat, stir in the remaining raspberries and the framboise
22
Set aside