RCI-MT.001.0008.001
Meringues with Roasted Raspberries and Hazelnut Creme Anglaise
American cuisine Vegetarian Cuisine Holiday Recipes Dessert
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- egg whites5 unitat room temperature
- of cream of tartar1 Pinch
- plus 1 tablespoon sugar1 cupdivided
- cinnamon⅛ teaspoon
- fresh raspberries1 pint
- toasted hazelnut oil1 tablespoon
- hazelnut creme anglaise1⅓ cupschilled
Method
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.