Chef Michelle McKenzie | Recipes for Healing 2
RASPBERRY MERINGUES WITH CRÈME FRAICHE & SUMMER BERRIES
MAKES APPROXIMATELY 10 MERINGUES Light as air, only slightly sweet and topped with fresh berries, this is the perfect summer dessert.
INGREDIENTS
- about ½ cup powdered sugar for baking sheets
- 6 large egg whites, at room temperature
- 1 ½ cups organic sugar
- Pinch of sea salt
- 1 tablespoon raspberry vinegar
- 1 teaspoon vanilla extract
- 3 cups crème fraiche
- ½ pint organic raspberries (see Note below)
- ½ pint organic blackberries (see Note below)
NOTE
It is best not to wash berries as they become water-logged, quickly losing their flavor and vitality (not to mention leak their precious color all over the plate and this white dessert). Instead, just be certain to purchase organic berries and pick them over for any signs of spoilage. Store berries in an airtight container lined with a paper towel in the refrigerator until ready to use.
DIRECTIONS
1. Preheat the oven to 200°F. Line several baking sheets with parchment paper or Silpats, (French nonstick baking mats), and sift powdered sugar evenly over the top. Set baking sheets aside.
2. Mix together vinegar and vanilla in a small bowl and set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt until they begin to form soft peaks.
4. Increase speed of mixer; whisking constantly, slowly add sugar a heaping spoonful at a time, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Make sure the mixture doesn’t go beyond the moist, glossy stage, or it will become dry and separate.
5. Add raspberry vinegar and vanilla mixture to the egg whites and whisk until evenly distributed.
6. Pipe or spoon small (about 3 ½ inches in diameter) mounds of the meringue onto baking sheets, spacing mounds about 1 inch apart. Use the back of a large spoon to make little “nests” in which the crème fraiche and berries may rest. Be sure not to make them so deep as to touch the baking sheet. Dust the mounds with lightly with powdered sugar.
7. Bake meringues until completely dry to the touch, about 2 ½ hours. You will know they are ready when they lift easily – without any sticky resistance – from the baking sheet (I like to use a large offset spatula). The meringues should not brown.
8. Transfer baking sheets to a wire rack to cool completely, possibly overnight. Carefully ease the meringues off the parchment. Store in an airtight container up to 3 days. These meringues are very delicate, so handle carefully.
9. To serve, whip crème fraiche until it holds soft peaks. Place a heaping tablespoon of the whipped crème into each “nest” and sprinkle with fresh berries. Serve immediately.