Meringues chantilly

Meringues chantilly

By
From
Encyclopedia of Food and Cookery
Makes
12

These are so called because they are filled with crème chantilly (whipped, sweetened vanilla-flavoured cream) . Meringues should be made small – just one or two bites, for afternoon teas; when served as a dessert they may be larger.

Ingredients

Quantity Ingredient
2 large egg whites
115g caster sugar

Filling

Quantity Ingredient
125ml cream
1 teaspoon caster sugar
few drops natural vanilla extract
walnuts, chopped, to finish (optional)

Method

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