Chantilly Meringues recipe
information
These light and fluffy meringues are perfect with fruit, such as a bowl of fresh summer berries, or the Slow Fudge Sauce, or a drizzle of chocolate fondue.
For the meringues:
3 egg whites
180 g unrefined caster sugar
180 g unrefined caster sugar
For the creme Chantilly:
300 ml double cream
25 g unrefined caster sugar
few drops vanilla extract
25 g unrefined caster sugar
few drops vanilla extract
method
1. Heat the oven to 140°C/gas 1. Place the egg whites in a mixing bowl and beat with an electric whisk until stiff. (Or whisk by hand ... until stiff.)
2. Beat in half the sugar, then add the remaining sugar and beat.
3. Line a baking tray with baking parchment and scoop the meringue mixture on to the paper in 12 spoonfuls. Bake for 2 hours. For perfect crisp and dry meringues, turn the oven off but leave the meringues to cool in there for a further 12 hours.
4. Whisk the cream with the sugar and vanilla extract until it stands in soft peaks. Scoop cream on to 6 of the meringues, then sandwich the other 6 meringues on top of these. Chill before serving.
2. Beat in half the sugar, then add the remaining sugar and beat.
3. Line a baking tray with baking parchment and scoop the meringue mixture on to the paper in 12 spoonfuls. Bake for 2 hours. For perfect crisp and dry meringues, turn the oven off but leave the meringues to cool in there for a further 12 hours.
4. Whisk the cream with the sugar and vanilla extract until it stands in soft peaks. Scoop cream on to 6 of the meringues, then sandwich the other 6 meringues on top of these. Chill before serving.
serving amount
serves 6
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