A magnet hangs on my fridge that reads Life is short. Eat dessert first. My mom slipped this wise adage in my Christmas stocking last year (yes, I still have stocking stuffers from my parents) and it quite simply sums up my philosophy regarding food. I openly admit to having a sweet tooth and think it is appropriate to begin this blogging thing with my most recent sweet creation. The texturally delightful treat pictured on the right is not a trifle, which is what I had intended to make for dessert last night, but a variation upon a recipe I found during a midnight reading of Paris Sweets Meringue Chantilly. This French dessert usually consists of Chantilly cream (sweetened whipped cream) sandwiched between two meringue cookies, and sometimes garnished with thinly sliced strawberries or chocolate shavings. I decided to use the components to form more of a tart rather than a cookie, using the meringue as a base, piping the Chantilly cream on top, and finishing it with fresh whole strawberries. Even Bryant who seems to be inexplicably opposed to meringue fell in love with this dessert, which I think is due to the caramelizing that takes place while the meringue bakes and manifests in a ring of sugar bubbles around the base of the meringue. Although this recipe seems time consuming and tedious it is actually quite simple and produces quite impressive results.
The Meringues
3 large egg whites, at room temperature
½ c sugar
1 c confectioner’s sugar, sifted, plus more for dusting
The Chantilly
2 c chilled heavy cream
1 tsp pure vanilla extract
1/2 confectioner’s sugar, sifted
Whole small berries, halved large berries, or chocolate shavings for topping (optional)
To make the meringues: Place a rack in the center of oven and preheat to 250ºF. Line a baking sheet with parchment paper or silpat and fit a large pastry bag with a plain ½-inch piping tip.
Put the egg whites in a dry mixing bowl and beat at medium-low speed until whites turn opaque and start to thicken. Increase speed to high and when the whites form peaks add the granulated sugar in a stream. Continue to whip whites until they form firm, glossy peaks. Use a rubber spatula to gradually fold in the confectioner’s sugar. Be gentle so that the batter is deflated as little as possible!
Spoon the meringue into the pastry bag and pipe out into 12 plump mounds about 3 inches long by 2 inches wide and ½ inch high onto the prepared baking sheet. Dust with confectioner’s sugar and let stand for 10 minutes so that the sugar can pearl (form little beads).
Place baking sheet in the oven and slip the handle of a wooden spoon into the oven to keep the door slightly ajar. Bake for 1 ½ to 2 hours, or until they are firm, dry, and very lightly caramel colored. Turn off the heat, close the oven door, and allow the meringues to dry in the oven for 4 hours or up to overnight. Transfer meringues to cooling racks and cool to room temperature. When cool loosen the meringues by running a spatula under the meringues. (Can be made up to 5 days in advance and kept covered, cool, and dry.)
To make the chantilly: Fit a large pastry bag with a ½ inch open star tip. Place mixing bowl in freezer for 15 minutes. Pour cream and vanilla into mixing bowl and whip at medium speed until cream starts to form soft peaks. Gradually add confectioner’s sugar and then increase the mixer speed to high and whip the cream until it holds firm but supple peaks. Can be whipped up to 2 hours in advance and kept covered in the refrigerator.
Spoon the cream into the pastry bag and pipe onto the meringue. Top with fresh berries or shavings of good-quality chocolate. Can be kept loosely covered in the refrigerator for 6 hours.
3 large egg whites, at room temperature
½ c sugar
1 c confectioner’s sugar, sifted, plus more for dusting
The Chantilly
2 c chilled heavy cream
1 tsp pure vanilla extract
1/2 confectioner’s sugar, sifted
Whole small berries, halved large berries, or chocolate shavings for topping (optional)
To make the meringues: Place a rack in the center of oven and preheat to 250ºF. Line a baking sheet with parchment paper or silpat and fit a large pastry bag with a plain ½-inch piping tip.
Put the egg whites in a dry mixing bowl and beat at medium-low speed until whites turn opaque and start to thicken. Increase speed to high and when the whites form peaks add the granulated sugar in a stream. Continue to whip whites until they form firm, glossy peaks. Use a rubber spatula to gradually fold in the confectioner’s sugar. Be gentle so that the batter is deflated as little as possible!
Spoon the meringue into the pastry bag and pipe out into 12 plump mounds about 3 inches long by 2 inches wide and ½ inch high onto the prepared baking sheet. Dust with confectioner’s sugar and let stand for 10 minutes so that the sugar can pearl (form little beads).
Place baking sheet in the oven and slip the handle of a wooden spoon into the oven to keep the door slightly ajar. Bake for 1 ½ to 2 hours, or until they are firm, dry, and very lightly caramel colored. Turn off the heat, close the oven door, and allow the meringues to dry in the oven for 4 hours or up to overnight. Transfer meringues to cooling racks and cool to room temperature. When cool loosen the meringues by running a spatula under the meringues. (Can be made up to 5 days in advance and kept covered, cool, and dry.)
To make the chantilly: Fit a large pastry bag with a ½ inch open star tip. Place mixing bowl in freezer for 15 minutes. Pour cream and vanilla into mixing bowl and whip at medium speed until cream starts to form soft peaks. Gradually add confectioner’s sugar and then increase the mixer speed to high and whip the cream until it holds firm but supple peaks. Can be whipped up to 2 hours in advance and kept covered in the refrigerator.
Spoon the cream into the pastry bag and pipe onto the meringue. Top with fresh berries or shavings of good-quality chocolate. Can be kept loosely covered in the refrigerator for 6 hours.
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