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Meringue Chantilly

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Anonymous (not verified)
Ingredients
  Egg whites 8
  Salt 1⁄4 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
  Sugar 2 Cup (32 tbs)
  Vanilla 1 Teaspoon
  Heavy cream 2 Cup (32 tbs)
Directions

Have egg whites at room temperature.
Grease and flour 2 large baking sheets lightly; line with waxed paper.
Pencil 9-inch circle twice on each sheet.
Beat egg whites until frothy; add salt and cream of tartar, beating thoroughly.
Add sugar, 1 tablespoon at a time, beating constantly.
Add vanilla; beat until stiff and glossy but not dry.
Divide meringue into 4 parts.
Fill pastry bag with meringue.
Press out a pencil- thick strip of meringue around rim of each circle.
Make lattice by pressing 4 strips of meringue hori- zontally and 4 vertically across circle, touching meringue rim.
Bake at 225 degrees for 45 minutes or until firm and dry.
Cool circles slightly; remove from paper while warm.
Divide whipped cream into 2 parts.
Place 1 lattice on serving dish; spread lightly with whipped cream.
Top with second layer.
Repeat until all layers are used; do not spread whipped cream on last layer.
Fill pastry bag with remaining whipped cream.
Pipe decorative swirls on side and rosettes around top.
Fill lattice cavities with straw- berries.
Refrigerate until serving time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Interest: 
Party
Servings: 
8

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