MERINGUES CHANTILLY

Meringues Chantilly image

Make and share this Meringues Chantilly recipe from Food.com.

Provided by Chef Rangel

Categories Dessert

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 15

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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
1/2 pint fresh blueberries
1 1/2 pints fresh raspberries, divided
1/4 cup water
1/4 cup sugar
1/4 teaspoon orange zest
2 teaspoons raspberry brandy
2 cups cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 tablespoon orange liqueur

Steps:

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.
Stewed Berries: 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.
Whipped Cream with 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!
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.

Nutrition Facts : Calories 296.3, Fat 15, SaturatedFat 9.2, Cholesterol 54.3, Sodium 43.2, Carbohydrate 39, Fiber 2.8, Sugar 34.4, Protein 3.2