Meringues Chantilly with Roasted Berries

Total Time:
6 hr 30 min
Prep:
30 min
Inactive:
4 hr
Cook:
2 hr

Yield:
8 meringues
Level:
Advanced

Ingredients
  • 4 extra - large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch kosher salt
  • 1 cup granulated sugar, divided
  • 1/2 teaspoon pure vanilla extract
  • Roasted Berries, recipe follows
  • Roasted Berries:
  • 1 pint fresh strawberries
  • 2 half-pints fresh raspberries
  • 2 half-pints fresh blueberries
  • 2 half-pints fresh blackberries
  • 1/4 cup sugar
  • Vanilla bean, split and seeds removed
Directions
  • Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (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 salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star - shaped pastry tip, pipe a disk 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.

  • For serving, place each meringue on a separate plate and top the shell with berries.

Roasted Berries:
  • Preheat the oven to 450 degrees F.

  • Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving.


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    This recipe is featured in:

    Spring Produce Guide