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Meringues Chantilly with Roasted Berries Recipe

Meringues Chantilly with Roasted Berries

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Average Rating:

Total Reviews: 48

Showing 21-30 of 48

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  • on March 26, 2010

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    This is the 2nd time that I am making them. The first time they were such a big hit. Instead of roasted berries I have also used different fruits. Like kumquats, kiwi and mango and instead of whipped cream I drizzled them with honey. A really big hit those were. Everyone loved the flavor of the meringues.

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  • on January 13, 2010

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    I am ready to roast my berries and I could have swore Ina made this with balsamic vinegar. Am I mistaken? Anyone tried it?

    So far so good, though. They look delish! My piping isn't as pretty as hers. I used a ziplog gallon bag and cut the corner off and inserted my tip instead of a pastry bag.

    I will make this again. Practice makes perfect after all!

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  • on January 03, 2010

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    I made these meringues for my family yesterday they loved them. I didn't have mix berries so I put whipped cream, strawberries and chocolate chip sprinkle with powder sugar. They were delicious I am making them again as I type. Thank you!
    Susan from Atlanta Ga.

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  • on January 01, 2010

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    It is an impressive, delicious dessert. Just one thing - the directions said to bake for 2 hrs. At 1 1/2 hrs. my merignue started to brown, so I had beige meringues. Still was delicious, but it would have been prettier if it had stayed white. So, my advice is to keep a close eye on it to keep it from browning. It was a big hit at our home.

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  • on December 30, 2009

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    Grew up on meringues and have always loved these. Haven't made the roasted berries since I'm still debating on what to serve with the meringues. Considering Creme Anglaise and Hazelnut Pralin.

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  • on December 29, 2009

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    this recipe is so tasty every time i make i just want to make more i usually make this dessert one every week i love this recipe very thanks Ina......

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  • on November 12, 2009

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    The best meringue recipe ever. The roasted berries are awesome, but when out of season try filling them with sliced chilled bananas topped with vanilla ice cream, whipped cream and chocolate ganache, elegant and inexpensive.

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  • on October 05, 2009

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    This is to answer Jenice.... PLEASE DO NOT use splenda in the meringues! I had already tried doing this and the meringue willl be rubbery!!!! They will not be crisp and you will have to throw it away. So please do not waste your time and ingredients. Glad to hear about roastering the berries. I usually serve fresh and not roasted. Can't wait to try.

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  • on June 24, 2009

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    Made this recipe yesterday exactly according to the directions and the result was beautiful and delicious. Just add a dollop of slightly sweetened whipped cream to the inside of each meringue before topping with the berries.

    For the previous reviewer who had to adjust the time for the meringues, perhaps your oven temp is off a bit, but if you leave the meringues in the oven and do not open the door till they are cooled, they will be perfect every time. Also, making meringues can be a challenge if the humidity is high in your house.

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  • on June 07, 2009

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    These are awesome. I absolutely love them!! the first 3 times I made them I was very disciplined to be at the oven at the 2 hours and turn it off, and leave them in the oven, off, for at least 6 hours. But they were never done. They would be chewy inside. So, I started cooking them on 200 degrees and not turning the oven off until I could smash one (I made a small meringue on the side of the cookie sheet and it would not be mushy inside. It ended up being about 2 hours and 45 minutes...then leave them in the oven over night. they are great. I didn't make the berries, I just cut up strawberries and sprinkled sugar over them, and then used homemade whipped cream, MMMM!!

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