Cookbook:Meringues with Roasted Raspberries and Hazelnut Creme Anglaise

Meringues with Roasted Raspberries and Hazelnut Creme Anglaise
Category Dessert recipes
Servings 4
Time 4 hours
Difficulty Medium

Cookbook | Ingredients | Recipes | American cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert

IngredientsEdit

ProcedureEdit

  1. Heat the oven to 200°F (90ºC).
  2. In the bowl of a standing mixer or with a hand-held mixer, whip egg whites and cream of tartar on high speed until soft peaks form, about 1 minute.
  3. Reduce mixer speed to low and add 1 cup sugar in a steady stream; continue whipping until stiff and glossy, about 4 minutes.
  4. Whip in cinnamon.
  5. Fill a pastry bag fitted with a medium star tip with the meringue.
  6. Onto a Silpat or oiled piece of parchment paper, pipe the mixture into rounds, starting in the center and moving outward in a spiral to form a 3-inch disk.
  7. Bake for 2 hours, until crisp but not browned.
  8. Cool on the Silpat or parchment, then carefully remove the meringues.
  9. Set aside, uncovered, on a wire rack in a cool, dry place.
  10. Increase oven temperature to 350°F.
  11. Toss raspberries with remaining 1 tablespoon sugar and hazelnut oil.
  12. Mound the berries on a baking sheet lined with Silpat or parchment paper and roast them for about 5 minutes, until glistening and very fragrant, but not mushy.
  13. Remove from the oven.
  14. Pour ⅓ cup of chilled hazelnut creme anglaise into the middle of a soup plate.
  15. Place a cooled meringue in the center, then spoon one-fourth of the roasted raspberries on top of each meringue.
  16. Serve immediately.
Last modified on 2 April 2010, at 20:05