Sunday, September 6, 2009

Meringues Chantilly with Roasted Berries

For our Labor Day weekend cooking marathon, my mother in law decided we should make these meringues. We had both seen the Barefoot Contessa episode where she makes these (or does one of her super gay-tastic friends buy them, I don't remember?). I have to admit, my mother in law did most of the work for the meringues...that's not really my cup of tea. But I did help with the clean up, and I prepared the berries all by myself :)
This was a super fancy pretty little dessert. The berries were a knockout. I think next time we make them we will allow the berries to macerate with the sugar for a while, we both agreed the roasted berries would have been even more fabulous if they had been juicier.

Meringues Chantilly with Roasted Berries
Source: Ina Garten

Meringues:

4 extra - large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch kosher salt
1 cup granulated sugar, divided
1/2 teaspoon pure vanilla extract

Directions:

Preheat the oven to 200 degrees F.
Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (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 salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star - shaped pastry tip, pipe a disk 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.
For serving, place each meringue on a separate plate and top the shell with berries.

Roasted Berries:

1 pint fresh strawberries
2 half-pints fresh raspberries
2 half-pints fresh blueberries
2 half-pints fresh blackberries
1/4 cup sugar
Vanilla bean, split and seeds removed

Directions:

Preheat the oven to 450 degrees F.
Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving.

2 comments:

  1. Oh my gosh!!! I watched this episode, and was dying to try it! No one in my family would eat them though...

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  2. These are like mini pavlovas - awesome!

    ReplyDelete