Valentines Recipe: Meringues with Chantilly Cream

Meringues with Chantilly Cream

Credit to Anna at: https://annasfamilykitchen.com

Serves: 4

Prep: 15 minutes
Cooking: 60 minutes
Total: 75 minutes

Difficulty: moderate

Ingredients

⠀6 large eggs
350g Caster Sugar
250ml Double Cream
100g icing sugar + 1 tsp for dusting
1/2 tsp vanilla paste or 1/2 vanilla pod seeds scraped out
200g fresh raspberries

Line a baking sheet with parchment paper. If making heart shaped meringues draw two hearts on the parchment paper and turn the paper over.

Separate the eggs adding the whites to a whisking bowl. Discard the yolks or refrigerate them for later use.

Whisk the egg whites on a medium speed for 4-6 minutes until you have stiff peaks.

Continue mixing on a medium speed adding 1tbsp of the caster sugar at a time. Leave 5 seconds between adding each spoonful of sugar. The meringue mix should be stiff and glossy.

Spoon the meringue mixture onto the parchment paper and shape into four heart, round or oval shaped nests.

Bake in the oven at 100° (fan), 120° (conventional) or in the simmering oven of an Aga for 1 hour. Put on a rack to cool.

To make the Chantilly Cream whip the double cream and icing sugar to soft peaks then add the vanilla paste or vanilla pod seeds and whisk for a minute more. Chill in the fridge until you are ready to serve.

To finish the nests spoon the Chantilly Cream into the middle of the meringues, top with fresh raspberries and dust with icing sugar.