Cooking with Katie



Meringues Chantilly


Can you believe how elegant this dessert is? Not only does it look great, but it tastes amazing! It’s a great way to end a meal for guests or company, and is sure to impress their eyes and tastebuds!

Meringues chantilly is basically just a meringue cookie, whipped cream, and stewed berries. The way that it’s assembled and presented, though, is what really makes you say wow! With the meringue on the bottom, the whipped cream in the center, and the berries dripping down the sides, you get the most glorious texture experience of your life! The crunchy bottom, airy middle, and syrupy top are what makes this dish!

Meringues Chantilly (Ina Garten)

Meringues:

  • 6 egg whites
  • 1/4 tsp. cream of tartar
  • salt
  • 1 1/2 c sugar, divided into thirds
  • 1/2 tsp. vanilla

Whippd Cream:

  • 1 pint cold heavy cream
  • 2 tbsp. sugar
  • 2 tsp. vanilla
  • 1 tbsp. orange liqueur (optional)

Stewed Berries:

  • 1 c blueberries
  • 2 1/2 c raspberries
  • 1/3 c water
  • 1/4 c sugar
  • 1/4 tsp. orange zest
  • 2 tsp. framboise (optional)

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.

 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!

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.

Place a meringue on each plate and fill with whipped cream. Top with berries and serve.

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