Wednesday, March 4, 2009

Barefoot Bloggers: Meringues Chantilly

Thanks to BMK of Reservations not Required for this lovely and elegant dessert pick. Ina Garten's Meringues Chantilly.
I was excited to try this recipe. I have never made meringues before and it sounded like a good, challenging recipe to learn.
I halved this recipe, since there are just two of us. First I put three egg whites in my mixing bowl.

Mix on medium speed until it is frothy, like this.

Add 1/2 cup of sugar.
Then beat on high speed in your mixing bowl until very stiff peaks form. When I pulled the whisk up, it stood up straight. If the peaks fall over, keep whipping. Then fold in 1/4 cup of sugar.
Then I filled my pastry bag with the egg whites. If you fold down the top, it makes it less messy.
I piped the mixture into a circular disk, then piped another layer around the outside.
The recipe says to bake at 200 degrees for 2 hours, without browning them. I think my oven runs a little hot, because after less than an hour they started to get brown. So I turned it down. Then I left the tray in the oven over night. I made a few little extra ones also.
I threw in some frozen blueberries and raspberriees, 1/4 cup water, 1/4 cup of sugar (I used raw cane's so pretty!)
Cook the berries for about 8-10 minutes. (I forgot to take a pictures of the done berry sauce.)
Then I used my mixer again with the whisk attachment, and whipped up 1 cup of heavy whipping cream, 1 teaspoon of vanilla extract, 1 teaspoon of sugar and a little Grand Marnier. I put the whipped cream in the middle of the shell and topped it with the berry sauce.

The original recipe can be found here

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