Meringues Chantilly are light, sweet, and beautiful. Crispy meringue cups filled with smooth whipped cream and stewed berries make this dessert an elegant treat!
Today is a sad day for the GEAR family. As much as I want to be cute and upbeat, I cannot write a post and not pay homage to the passing of our buddy, Tucker.
My family and I have had Tucker since I was 12 years old. He has seen me through middle school, high school, college and all the way up through my engagement. He has been the sweetest dog we ever had. He would whine and bark with excitement every time we came through the door, even if it was just after going to get the mail. He would be all clingy and emotional requiring our immediate attention. We would have to save him from the scary vacuum cleaner cord and throw the tennis ball for him time, after time, after time. We really miss you Tuck. Heaven has a brand new angel.
Given the situation, I’m going to go right into sharing this wonderful recipe.
And even in my sadness, I can still confirm it is great.
Meringues Chantilly are essentially meringue cups filled with whipped cream. Then, they are topped with fresh or stewed fruit. Since fresh fruit can be kind of hard to come by this time of the year, I’ve made it easier on myself by purchasing frozen berries. The meringue cup is light, airy and crispy while the whipped cream is cool and creamy. Then, the fruit adds a wonderful freshness to the dessert and a delicious syrupy sauce.
When my dad tried the dessert he said it was the best dessert he had ever eaten. And that’s saying something for him.
This dessert is perfect for a date night, dinner party, or for your Valentine’s Day dinner. Either way it will be one that will be sure to impress!
- 4 egg whites
- 3/4 cup white granulated sugar
- 1/4 tsp vanilla extract
- 3 1/2 cups frozen berries (about 1 lb.)
- 1/3 to 1/2 cup white granulated sugar
- 1/2 tsp orange zest
- Whipped cream
- Preheat oven to 225F. Line a baking sheet with a piece of parchment paper. Using a large glass, trace the rim with a pencil to form a circle on the parchment. Repeat until you have 6 circles. Flip parchment paper over so the pencil side is facing the bottom of the pan.
- Place egg whites in a clean and dry mixing bowl. With the whisk attachment on the mixer, beat egg whites on low speed for 2 minutes or until foamy. Increase speed to medium and beat another 1 to 2 minutes. Gradually add in 1/2 cup sugar while beating on medium speed. Increase speed to high and add remaining 1/4 cup sugar and vanilla extract. Beat on high for about 5-6 minutes or until meringue reaches stiff peaks.
- Place the meringue in a pastry bag or in a plastic baggie with a corner cut off. Starting in the center of a circle, pipe a layer of meringue so that it covers the entire circle. Next, trace the outer edge of the circle with three more layers of meringue so that it forms a cup shape. Repeat with all circles. Immediately place the meringues in the oven to bake for 1 hour and 30 minutes. When cooked the meringues should be set, crispy, and not sticky. Allow to cool in a closed oven for 30 to 45 minutes.
- While the meringues are cooking, prepare the stewed berries. Combine frozen berries, sugar, and orange zest in a saucepan and simmer on medium-low heat for 10 to 15 minutes or until berries begin to breakdown and the sauce in the pan becomes syrupy. Allow to cool.
- To assemble the Meringues Chantily, take one meringue cup and fill the center with whipped cream. Then, top with stewed berries. Repeat with all meringues. Serve.