Photo: Meringues Chantilly with Roasted Berries Recipe
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
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:
- 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
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 48 reviews
By Jennifer15226
Pittsburgh
on February 27, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe was much easier than I thought it would be. It looks beautiful and tastes delicious. I made several without the alcohol for my children and they loved the "crunchy cookie" with the fruit.
By cbbjewels35_126...
Jupiter, FL
on February 15, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was a great Valentine's Day dessert. Beautiful colors, light, and elegant. I made Ina's Whipped Cream with Orange Liqueur from her other recipe for Meringues Chantilly to dollop on top of the berries. I also added a small scoop of vanilla ice cream. I let the eggs sit out overnight to make sure they came to room temperature so the meringue would set correctly. Since I do not have a piping bag, I used a big plastic ziploc baggie and cut a whole in the corner to pipe the meringues onto the baking sheet. I paired this dessert with Ted Allen's "Chocolate Covered Raspberry" cocktail. It was a perfect match! The only trouble I had was getting the meringue off of the baking sheet. It may be because I used wax paper instead of parchment. The meringues stuck to the wax paper, which stuck to the baking sheet. I was very careful and was able to get them off with just a little bit taken off the bottom, but it was still beautiful on the plate.
By Farleigh
Scottsdale, AZ
on May 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
For Mother's Day, I made Ina's meringue shells to serve with homemade strawberry ice cream and chocolate sauce. They were PERfectly tender and a huge it. I made them on Friday, let them rest in the oven over night and bagged them until serving time on Sunday. The eggs whites will expand more if they are brought to room temperature before using. In the past I've tried both chilled and room temperature eggs when making meringue and there is a significant difference. So pull the eggs out a head of time as instructed! Thanks Ina!
Read all 48 reviews