Scale
arrow_back Recipe

Recipe Git v1

Meringues with Roasted Raspberries and Hazelnut Creme Anglaise

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert

Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Dessert, Vegetarian, Gluten-free

Tags: medium difficulty, naturally gluten-free, recipes for dessert, recipes for meringue, recipes using cream of tartar, recipes using egg white, recipes using granulated sugar, recipes using ground cinnamon, recipes using hazelnut, recipes using hazelnut oil, recipes using raspberry, vegetarian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AMeringues_with_Roasted_Raspberries_and_Hazelnut_Creme_Anglaise)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AMeringues%20with%20Roasted%20Raspberries%20and%20Hazelnut%20Creme%20Anglaise&oldid=4587361

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 5 egg whites, at room temperature
  • 1 pinch of cream of tartar
  • 1 cup plus 1 tablespoon granulated sugar, divided
  • ⅛ teaspoon cinnamon
  • 1 pint fresh raspberries
  • 1 tablespoon toasted hazelnut oil
  • 1⅓ cups hazelnut creme anglaise, chilled

Directions

  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 ¼ of the roasted raspberries on top of each meringue.
  16. Serve immediately.