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My history with meringues stretches way back to my childhood days in Toronto. If by chance we were walking past the local bakery, my ...

MERINGUES À LA VANILLE

October 06, 2014


My history with meringues stretches way back to my childhood days in Toronto. If by chance we were walking past the local bakery, my mum would treat me to any pastry I wanted. No matter what day of the week or time of the year, I always wanted a meringue. I loved the crunch when I took my first bite and how the sweet whipped egg whites would melt on my tongue. I remember eating it so slowly as if to preserve the sweetness longer, and enjoy that little moment as much as possible. As I grew up and began to have an interest in the kitchen, I really wanted to try baking my own meringues. I loved baking and of course eating them so much, that I used to make them once a week in my high school days. My mum used to wonder where all the eggs and sugar would go. I would rarely save any for my family, that's mostly because I was (still am) a pig, but also because I knew mum would think eating this many meringues was probably not great for my growing body. 

But now that I am all grown up, who cares right? If I want to bake meringues every week, well then I will! I do live in France after all, the birthplace of meringues, so it's only right. I have to admit, after my teens I didn't have the urge to make them anymore, so it has been a few years since I have made these whipped drops of heaven. On the bright side, it does seem that baking meringues is much like a riding a bike. So when I picked up my electric whisk last week, it all came back to me.
 



Meringues à la vanille
cooking time: 2 hours
prep time: 25 minutes
makes: approximately 20 meringues

INGREDIENTS
4 egg whites
1/2 cup | 120 g granulated sugar
1 cup | 120 g confectioners' (icing) sugar, sifted
1/2 teaspoon vanilla extract

Equipment: Electric whisk or plain old whisk
                   Piping bag

INSTRUCTIONS
1. Preheat your oven to 280°F | 140°C
    In a large bowl begin by whipping the egg whites on high speed until frothy. Add the granulated 
    sugar 2-3 tbsp at a time, gradually. Add the vanilla and continue whisking until stiff. Then with a  
    rubber spatula gently fold in the confectioners' sugar until fully mixed.

2. Transfer meringue to the piping bag and pipe the meringues onto a baking sheet lined with 
    parchment paper. Leave enough space between them, they may spread out during baking. Pop them 
    into your preheated oven for 20 minutes, then lower your oven to 210°F | 100°C and continue  
    baking for another 1 hour and 40 minutes. Turn oven off and leave the door open and allow to cool 
    completely. 

3. While the meringues are cooling begin preparing the Chantilly cream (see recipe below). Once 
    cooled, serve the meringues with the cream and berries.  Store extra meringues in air tight container  
    and enjoy for later.

 

Chantilly Cream

prep time: 10 minutes
makes: 2 1/2 cups

INGREDIENTS
1 cup heavy (double) cream | whipping cream
2 1/2 tbsp confectioners' (icing) sugar

INSTRUCTIONS
1. Begin by placing your large mixing bowl in the freezer to chill for 5 minutes.

2. Once chilled, remove the bowl from your freezer and cream from the fridge (cream must be very 
    cold to whip.

3. Pour the cream into the chilled bowl and begin whisking with an electric mixer or whisk by hand. 
    Once the cream is thick, add the icing sugar and continue whisking until firm.

4. Keep refrigerated until ready to use.







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