Recipes : Meringues Chantilly : Food Network

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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