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Meringues with roasted raspberries and hazelnut creme anglaise

Time 20 minutes
Yields Serves 4
Meringues with roasted raspberries and hazelnut creme anglaise
1

Heat the oven to 200 degrees. In the bowl of a standing mixer or with a hand-held mixer, whip the egg whites and the cream of tartar on high speed until soft peaks form, about 1 minute. Reduce the mixer speed to low and add 1 cup sugar in a steady stream; continue whipping until stiff and glossy, about 4 minutes. Whip in the cinnamon.

2

Fill a pastry bag fitted with a medium star tip with the meringue. 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. Bake for 2 hours, until crisp but not browned. Cool on the Silpat or parchment, then carefully remove the meringues. Set aside, uncovered, on a wire rack in a cool, dry place.

3

Increase the oven temperature to 350 degrees. Toss the raspberries with the remaining 1 tablespoon sugar and the hazelnut oil. 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. Remove from the oven.

4

Pour one-third cup of chilled hazelnut creme anglaise into the middle of a soup plate. Place a cooled meringue in the center, then spoon one-fourth of the roasted raspberries on top of each meringue. Serve immediately.

This recipe will make 12 meringues. You can increase the raspberries and the amount of sauce to make additional servings, if desired.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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