Recipes : Meringues Chantilly : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Meringues Chantilly
2004, Barefoot in Paris, All Rights Reserved

Ingredients
6 extra - large egg whites, at room temperature
1/4 teaspoon cream of tartar
Kosher salt
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract
Whipped Cream with Orange Liqueur, recipe follows
Stewed berries, recipe follows

Directions
Preheat the oven to 200 degrees F. Line 2 baking
sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch)

circles on each piece of paper. Turn the paper face-down on the baking sheets.

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.
Add 1 cup of the sugar and raise the speed to high until the egg whites form very
stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar
into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue
inside each circle. Pipe another layer around the edge to form the sides of the
shells.

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 4 hours or
overnight.

Spread some of the sauce from the stewed berries on each plate. Place a meringue
on top and fill with whipped cream. Top with berries and serve.

Ingredients
Whipped Cream with Orange Liqueur:
2 cups (1 pint) cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 tablespoon orange liqueur

Directions
Whip the cream in the bowl of an electric mixer fitted
with the whisk attachment. When it starts to thicken, add the sugar, vanilla and
orange liqueur and continue to whip until the cream forms stiff peaks. Don't

overbeat, or you'll end up with butter!

Yield: 4 cups

Ingredients
Stewed berries:
1 half-pint fresh blueberries
3 half-pints fresh raspberries, divided
1/4 cup water
1/4 cup sugar
1/4 teaspoon orange zest
2 teaspoons framboise (raspberry brandy)

Directions

Combine the blueberries, one-half pint of raspberries,
1/3 cup water, the sugar and zest in a saucepan and bring to a boil. Lower the
heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10
minutes. The juice will become a syrup and the berries will be slightly cooked.
Off the heat, stir in the remaining raspberries and the framboise. Set aside.

Yield: 8 servings