MERINGUES CHANTILLY one last recipe from the RS Christmas Dinner (from Catherine Johnston)
6 extra large Egg Whites (room temp.)
¼ tsp. Cream of Tartar
Kosher Salt
1 cup granulated Sugar, divided (I use Baker’s Sugar – Superfine, it melts immediately & whips faster)
Whipped Cream
Raspberries
Raspberry Sauce
Preheat oven to 200. Line 2 baking sheets with parchment paper. (You can use a small glass and outline circles with pencil as a template on each sheet – 6 to 12 circles. Turn paper over. This makes it a bit easier to make your meringues.)
In mixing bowl with wire attachment, beat egg whites, cream of tartar, and pinch of kosher salt, at med. speed until frothy. Add 1 cup of sugar and raise speed to high until the egg whites form very stiff peaks. Fill pastry bag. With a large star-shaped pastry tip, pipe a disc of meringue onto each circle. Pipe another layer around the edge to form side of shells.
Bake for 2 hrs. or until the meringues are dry and crisp, but not browned. This takes time and cannot be rushed by cranking up your heat or it will turn meringues brown. I usually do this the night before and just turn the oven off and leave the meringues in until morning and they come out perfect.
When ready to complete the meringues, whip the cream and put into the pastry bag with same star tip and fill meringues. Sprinkle with as many raspberries as you wish. Drizzle with Raspberry Sauce. Voila!
RASPBERRY SAUCE
Put container (about 5 pints) fresh raspberries into pan with about ¼ cup water (at most) to simmer and break down juices. Strain out seeds and discard seeds. Take juice and add Sugar and Lemon Juice to taste. Chill.