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.
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By Farleigh
Scottsdale, AZ
on May 09, 2011
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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!
By OregonMel79
Spring Valley
on February 14, 2011
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Love these. Recipe is so simple and tastes great. Make sure you don't make your meringues too big or you will have to cook them longer. Works great to make small little meringue cookies.
By buggirl1
on January 29, 2011
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I must say, I cheated. Didn't try the meringue. But in the last 3 weeks, have made the baked fruit 4 times. And the whipped cream. I can always use an excuse for the whipped cream. I have recommended it to several people (both female AND male; just returned from a convention on bugs with mostly guys and lots of THEM cook! and my sister has already made it with vanilla ice cream (& loved it!! The instructions are right on par, no further description needed. Wow!! The BEST thing I've had in a long while. Thank you Ina, you provide wonderful inspiration and Great! dishes!!!
Read all 46 reviews