0 (0)


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
  • 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.

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


Windrose Farm lamb chops
Windrose Farm lamb chops

Goodwill cookies
Goodwill cookies

Roasted fillet of white sea bass en escabeche
Roasted fillet of white sea bass en escabeche

South Indian-style chicken with curry leaves and black peppercorns (dakshin murgh)
South Indian-style chicken with curry leaves and bla...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Madonna Inn's Carrot Cake
Jose Andres' flan from Jaleo in Vegas
Auntie Fe's bichu-bichu
Prune-Armagnac ice cream