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Category: Desserts

Meringues with roasted raspberries and hazelnut creme anglaise

Meringues with roasted raspberries and hazelnut creme anglaise
Bob Chamberlin /

The creme de la creme of dessert sauces, creme anglaise reigns in the pastry kitchen -- though its fancy title belies the fact that it's only a simple stove-top custard. Transcendently smooth, a cool match for a catalog of desserts, ... Read more

Total time: About 20 minutes, plus 2 hours baking time | Serves 4
Note: This recipe will make 12 meringues. You can increase the raspberries and the amount of sauce to make additional servings, if desired.
  • 5 egg whites, at room temperature
  • Pinch of cream of tartar
  • 1 cup plus 1 tablespoon sugar, divided
  • 1/8 teaspoon cinnamon
  • 1 pint fresh raspberries
  • 1 tablespoon toasted hazelnut oil
  • 1 1/3 cups hazelnut creme anglaise, chilled

Step 1Heat 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.

Step 2Fill 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.

Step 3Increase 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.

Step 4Pour 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.

Each serving:
430 calories; 10 grams protein; 77 grams carbohydrates; 4 grams fiber; 10 grams fat; 3 grams saturated fat; 184 mg. cholesterol; 110 mg. sodium.
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