Photo: Meringues Chantilly Recipe
Ingredients
- 6 extra - large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Kosher salt
- 1 1/2 cups granulated sugar, divided
- 1/2 teaspoon pure vanilla extract
- Whipped Cream with Orange Liqueur, recipe follows
- Stewed 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 6 (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 a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc 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.
Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
Whipped Cream with Orange Liqueur:
- 2 cups (1 pint) cold heavy cream
- 2 tablespoons sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange liqueur
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
Yield: 4 cups
Stewed berries:
- 1 half-pint fresh blueberries
- 3 half-pints fresh raspberries, divided
- 1/4 cup water
- 1/4 cup sugar
- 1/4 teaspoon orange zest
- 2 teaspoons framboise (raspberry brandy)
Combine the blueberries, one-half pint of raspberries, 1/3 cup water, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.
Yield: 8 servings
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By Dani Mauer
Ft Myers, FL
on February 27, 2013
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I gave these two stars because it looked so beautiful on the plate, other than that they were very disappointing. I served this for my in-laws and when we went to eat them, they were gummy in the middle and hard to cut, when just a couple of hours earlier they were airy and crunchy. I had to pull out butter knives to cut them. My mother-in-law who eats absolutely everything wanted no parts of it. Also, I felt the meringues were too sweet. Alone they tasted like cotton candy. I would have done without adding the extra 1/2 cup of sugar had I known they were going to be this sweet. The berries were just berries, nothing fabulous at all. I did this to a "T" going out and buying a large star tip, a piping bag and the liquors and I have to say the liquors did nothing in my opinion to enhance the flavors. Very disappointing and a really expensive dessert ($5.99/pkg raspberries that ended up being a flop. Meringues are too temperamental...I have no patience to deal with it again.
By dove1
Surprise, AZ
on November 07, 2012
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My daughter and I watch Ina every single day. FN shows all the reruns on a regular basis. We would joke about how often Ina made this recipe in some form, and even when TR forgot to leave the meringues in the oven overnight and had to buy them from Loaves and Fishes. We FINALLY made it. WOW, luscious and delicious...who's joking now? Ina, you rock, sistah!
By emgp620_12161490
Eugene o, 77
on August 06, 2012
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I was surprised by the presence of salt in the recipe but followed it all the same. I'm sort of regretting it. I nibble two still warm from the oven and am letting the rest sit overnight. They taste like they'll be good with the whipped cream/ice cream and berries, but on their own they're a bit too salty to be proper meringues, which should be only sweet. Otherwise the recipe was perfect and the texture has turned out better than I've ever had.
Read all 30 reviews