Meringues Chantilly Recipe

Difficulty: Easy
Servings: 12 meringues
Nutritional Info Per Serving (1 of 12): Calories 301, Total Fat 15 g, Saturated Fat 9 g, Carbohydrates 39 g, Dietary Fiber 3 g, Sugar 36 g, Protein 4 g, Cholesterol 45 mg, Sodium 338 mg
Total Time: 2 hours 30 minutes
Preparation Time: 30 minutes
Cooking Time: 2 hours

Whip up these delightful meringue nests filled with fluffy orange liqueur whipped cream and juicy stewed berries a showstopping dessert that's surprisingly easy to make at home!

Ingredients:

6 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
Kosher salt
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract
Whipped Cream with Orange Liqueur (recipe below)
Stewed Berries (recipe below)

Instructions:

Preheat oven to 200F. Line two baking sheets with parchment paper. Trace six 3 1/2-inch circles on each with a pencil and glass, then flip the paper so graphite faces down.
In a stand mixer with whisk attachment, beat egg whites, cream of tartar, and a pinch of kosher salt on medium until foamy. Gradually add 1 cup sugar, increase to high, and whip to stiff peaks. Mix in vanilla, then gently fold in remaining 1/2 cup sugar. Pipe meringue into flat discs inside circles, adding border walls with a star tip.
Bake 2 hours until crisp and dry (not browned). Turn off oven; leave meringues inside 4 hours or overnight for perfect texture.
To serve, dollop stewed berries on plates, top with a meringue nest, fill with whipped cream, garnish with fresh berries, and enjoy the heavenly crunch!

Whipped Cream with Orange Liqueur: Makes about 4 cups

With whisk attachment, whip chilled heavy cream (2 cups/1 pint), 2 tablespoons sugar, 2 teaspoons vanilla extract, and 1 tablespoon orange liqueur to firm peaks. Don't overwhip!

Stewed Berries: Serves 8

In a saucepan, cook 1 half-pint blueberries, 1 1/2 half-pints raspberries, 1/4 cup sugar, and 1/4 teaspoon orange zest until boiling. Simmer 8-10 minutes to syrupy softness. Off heat, stir in remaining raspberries and 2 teaspoons framboise. Cool before using.