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Meringues Chantilly Recipe

Meringues Chantilly

2004, Barefoot in Paris, All Rights Reserved

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

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  • 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.

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  • 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!

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  • 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.

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  • on December 09, 2011

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    I made this ones ,and it turned perfect!

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  • on October 02, 2011

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    ina you did it again....this one had the kiddies asking for more :

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  • on September 08, 2011

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    This recipe has turned me into a superhero at every dinner party. It can be a tad daunting to make, especially for those who don't work with meringue often, and can be a bit of a mess, but it's so ridiculously delicious and is seriously more than the sum of its parts. Just keep in mind that it does take a couple of hours in the oven and a few more to dry, and make sure to make it on a dry day. This drying is the difference between crisp meringues and soggy marshmallows.

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  • on July 09, 2011

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    I've made this several times using all kinds of berries. It's a winner every time!

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  • on May 08, 2011

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    When I got ready to serve this I forgot all about the whipped cream waiting patiently in the refrigerator but my dessert still got raves. I didn't have any raspberries on hand but used strawberries instead and it was wonderful. I will definitely make this again!

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  • on March 18, 2011

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    Super! We absolutely adored the recipe. As I am incompetent with a pastry bag, I just heaped the meringue on the parchment and smoothed it into a rough disk. I also substituted the framboise for triple sec, that was what we had on hand, and it was perfect! A great dessert for those with a gluten intolerance.

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  • on February 21, 2011

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    Ina, I loved this recipe so very much, the only thing I changed was the whipped cream which I added some fresh strawberries crushed and sweetened, that I folded into the cream...I fixed for 105 people on the 12th of February this year. they said it was like nothing they had ever had. the cream the berries.and then a little crunch from the sweet meringue...Thank you thank you Ina it was great. I made the meringue's heart shaped.Nora Lakeland Fl

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