Meringues with Cassis and Raspberries

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There are two other of Ina's recipes listed which have the recipe for
meringues: Mixed Berry Pavlova and Meringues Chantilly. There is even a video from which you can write down the recipe as well. For the person who couldn't remember the reason for their meringue being chewy, Ina's advice is not to make it on a rainy day. Other chefs agree. Silly to down a wonderful recipe for an oversight by the network in not putting the meringue recipe here also. I think this and the others are fabulous recipes. Thank you, Ina!!!!!!

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I hated to see this recipe had just 3 stars just because she didn't make the meringue! On the show she mentioned how everything doesn't have to be home made and you can simply buy the shells ... BUT ... they are to find. I didn't want to review it (bringing the stars up until I tried it which I did tonight and it was wonderful. I found an easy meringue recipe: Preheat oven to 200. Beat 3 egg whites and 1/2 tsp cream of tartar until soft peaks form. Beat in 3/4 cup regular sugar and beat until the meringue forms stiff, shiny peaks. I then put the meringue in a gallon baggie and snipped off the corner and made spirals of about 4" diameter or so with one additional circle on top of the outer ring forming a rough bowl on parchment (actually a silpat on a cookie sheet then baked them for one hour then shut off the oven and let them sit another hour in the warm oven. They were easy and perfect and you can make them in advance.

Anyway, it was such a simple recipe that can pretty much be made ahead and everyone loved it. I did have trouble finding Cassis and was just going to use vanilla in the whipped cream but I added a splash of creme de menthe and it was wonderful ... I will shop around for the Cassis though.

Wonderful, easy recipe that was a hit for both me and my guests!

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The Food Network has let Ina down by posting this recipe without the directions on how to make a meringue shell! I hope they read this and fix this recipe.