Meringues With Cassis And Raspberries Food

MERINGUES CHANTILLY

Steps:

• Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (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 a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc 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.
• Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
• Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.

SALTED PISTACHIO MERINGUES

Steps:

• Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
• Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250 degrees F.
• Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for one minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
• Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250 degrees!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with fleur de sel and set aside to cool.

RASPBERRY-RIPPLE MERINGUE

Steps:

• Preheat oven to 200 degrees. Trace an 8-inch circle onto a piece of parchment paper. Turn over paper and place on a baking sheet. In a food processor, puree half the raspberries, 1 teaspoon sugar, and lemon juice until smooth. With a rubber spatula, press mixture through a fine-mesh sieve into a medium bowl. Discard solids and set sauce aside. In a small bowl, whisk together 3/4 cup sugar and cornstarch.
• In a large bowl, using an electric mixer, beat cream of tartar, egg whites, and pinch of salt on high until foamy. Reduce speed to low and add sugar mixture in 3 additions, beating on high 30 seconds after each addition. Scrape down bowl and beat on high until stiff peaks form, 3 to 4 minutes.
• Add 2 tablespoons raspberry sauce to meringue, but do not stir. With rubber spatula, mound meringue (it will ripple as you scoop) onto prepared parchment on sheet, using circle as a guide.
• Bake meringue until crisp and dry on outside, about 1 hour 50 minutes. Turn off heat and let meringue dry in oven, 1 hour. Remove from oven and let cool completely on sheet on a wire rack. To serve, gently peel meringue from parchment and transfer to a platter. Top with whipped cream and remaining raspberry sauce and raspberries.

RASPBERRY MERINGUES

Steps:

• Heat oven to 225°F. Line cookie sheets with parchment paper. In small bowl, combine egg whites, cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes.
• Add jam and food color; beat 1 minute at high speed. Pipe or spoon 1-inch mounds onto paper-lined cookie sheets.
• Bake at 225°F. for 2 hours or until crisp and dry. Cool 30 minutes or until completely cooled. Remove cookies from paper.

STAR ANISE MERINGUES WITH MANGO COULIS & RASPBERRIES

Steps:

• Heat oven to 160C/140C fan/gas 3. Tip the egg whites into the bowl of an electric mixer and beat until soft peaks form (or whisk in a bowl with an electric whisk). Add the sugar, a spoonful at a time, mixing continuously until fully incorporated - about 10 secs between each addition. Keep whisking until glossy, stiff peaks form, about 1-2 mins. Sift in the cornflour and 1 tsp of star anise, and add the vinegar. Give everything a final whisk to incorporate.
• Line two large baking trays with baking parchment. Place approx 12cm dollops of meringue on the lined trays, making 12 in total. Sprinkle over the remaining star anise. Reduce oven to 150C/130C fan/gas 2 and bake for 35 mins. Turn off the oven and let them cool inside for about 2 hrs. This is important - if you take them out at this point, they will be soft. The cooling process makes them crisp yet chewy in the centre.
• In a food processor, purée the mango flesh with the icing sugar until smooth. When ready to serve, swirl the mango coulis through the yogurt, then dollop on top of the cooled meringues. Decorate with the raspberries.