Tonight was my mom's birthday. And while I forgot to take a birthday photo with her, I did manage to snap a few shots of this fantastic dessert before we devoured it.
It's my take on Ina Garten's Meringues with Chantilly creme. My version is less sweet, and in my opinion, even better than the original. Here's how you make it.
- For the meringues:
- 6 egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 3/4 cup sugar
- 1/2 teaspoon vanilla
Directions
Preheat the oven to 200. Line 2 baking sheets with a silpat.
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. Add 1/2 cup of the sugar and continue beating on high speed until the egg whites form very stiff, shiny peaks. Fold in the remaining 1/4 cup sugar and the vanilla. Do this quickly and confidently, as Nigella Lawson says. Don't fear the egg white!
Make little shells using a proper pastry bag, or the makeshift kind. no one will care what they look like because you cover them in whipped cream and berries. Relax.
Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for at least 4 more hours. It's best to make these first thing in the morning.
For the sauce:
1 bag frozen raspberries
squeeze of fresh lemon
1/4 cup water
2 tbsp sugar
Directions:
Bring all ingredients to a boil in a sauce pan. Lower heat and simmer 5 minutes. Pass through a food mill. Return to pan and boil 2 minutes. Chill in the refrigerator.
When ready to serve:
Make a big pool of raspberry sauce on center of plate. Place meringue in the center. Fill generously with cream. Top with fresh fruit. Serve immediately.
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