Meringue Baskets with Blackberries
These came as a result of, once again, a ton of leftover egg whites, from something else I was making. In essence, these are similar to Boccone Dolce, but these are individual sized and use a bit different meringue then the actual cake.
If you remember the cake, you will notice that these meringues are much whiter in color then the above-mentioned cake. That is because I used my countertop oven to bake the meringue, which goes as low as 150F if needed. It takes some time to dry them, but as a reward you get snow white meringues.
Meringue Baskets with Chantilly Cream & Blackberries
- 3 egg whites
- 1 cup sugar
- pinch, cream of tartar
- 2 cups heavy cream
- 1/2 cup sugar
- 1 tblsp vanilla extract
- 200-300 grams berries of choice (Blackberry, Raspberry, Blueberry, Strawberry)
- 50 grams chocolate, finely chopped
- 50 mls heavy cream, almost boiling
- Prepare a pastry bag, fitted with a plain round 1/4 tip, or a star tip. Drape the pastry bag over a tall glass.
- Line a baking sheet with parchment paper, set aside.
- Turn the oven to 150F (or 200F if your oven doesn’t go to 150F).
- With a mixer fitted with whisk attachment, start whipping the egg whites on lower speeds (KitchenAid speed 3-4).
- When they have tripled in volume, look white and foamy, start adding the sugar, one tablespoon at a time. Continue whipping for about 10-15 minutes, until the meringue is thick, white and glossy (dip the whisk attachment into the meringue, quickly pull it up, now put the whisk upside down and only the top 1 cm of the tip should ‘droop’).
- Transfer the meringue into the prepared pastry bag, twist the end closed.
- On prepared parchment paper, make 2 inch circles, by piping out a swirl, then go around the edge 2 times, creating a ‘rim’ to your basket.
- Bake for 2-3 hours at 150F, or 1.5 hours at 200F. Make sure the meringues are dry before you remove them from the oven. To check, remove one meringue from the oven and let it cool. If it feels weightless and when you knock on it, it sounds hallow, then it’s ready. If not, just place it back in the oven and let it finish drying.
- When the meringues have baked, pour the hot heavy cream over the chopped chocolate, and let sit for 1-2 minutes. With a whisk or spoon, mix until smooth. Drizzle on the inside of each meringue baskets, allowing for some drizzles on the sides of the baskets.
- With a mixer, fitted with a whisk attachment, whip the chilled heavy cream and vanilla extract until thick and smooth, add the sugar and mix for another couple of seconds, taking care not to overbeat. Refrigerate until ready to use.
- Spoon the Chantilly Cream into each meringue basket.
- Top with fruit.
- Serve within 2-3 hours from the time the Chantilly Cream was added.
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