Meringues chantilly

Meringues chantilly

By
From
Baking
Makes
12
Photographer
Vanessa Levis

These meringues have been given their pretty name because they are filled with crème Chantilly (sweetened, whipped vanilla-flavoured cream, in turn named after the town in France where it originated). Meringues should be made small if being served for afternoon teas – just one or two bites. When served as a dessert they may be larger.

Ingredients

Quantity Ingredient
2 large egg whites
110g caster sugar

Filling

Quantity Ingredient
1/2 cup cream
1 teaspoon caster caster
a few drops vanilla essence
chopped walnuts, to decorate (optional)

Method

  1. Preheat the oven to 120°C. Grease a baking tray and lightly dust it with flour, or line it with baking paper.
  2. Using a rotary beater or an electric mixer, beat the egg whites until they form soft peaks. Sift 2 tablespoons of the caster sugar over the whites and beat again until the mixture is stiff and shiny.
  3. Sift half the remaining sugar over the whites and, using a large metal spoon, fold it in. Use two damp dessertspoons or tablespoons (depending on size you want the meringues to be) to shape the meringues. With one spoon, scoop up a heaped spoonful of the mixture. With the other spoon, scoop the meringue out onto the prepared baking tray to form a half-egg shape. Neaten with a knife dipped in cold water. If preferred, the meringue can be formed by piping, using a bag fitted with a large plain or rose tube.
  4. Dredge with the remaining sugar and bake for about 1 hour or until a delicate beige colour. Peel the baking paper, if using, off the meringues or lift them carefully off the tray with a palette knife. Gently press the base of each meringue, while still warm, to make a hollow. Replace the meringues upside-down on the tray and return to the oven for a further 30 minutes or until crisp and dry. Cool on a wire rack.
  5. Several hours before the meringues are required, whip the cream with the sugar and vanilla until stiff, and use to sandwich the meringues together in pairs. The cream may be piped or spread on. Place in the refrigerator until serving time. If you wish, sprinkle chopped walnuts on the cream just before serving.
Tags:
baking
bakery
margaret
fulton
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