6 egg whites
1 cup superfine sugar
1 tsp. cornstarch
1 tsp. vanilla extract
1 tsp. lemon juice
1 pint heavy whipping cream
¼ cup powsdered sugar
fresh strawberries, raspberries
and blueberries
¼ cup Chambord or raspberry liquor
Procedure:
- Preheat oven to 265 degrees F. Line a baking sheet with wax or parchment paper
- Whisk egg whites to stiff peaks, adding sugar slowly to form a stiff and glossy meringue
- Add in lemon juice and cornstarch
- Pipe out six 4-in. rounds with a star tip
- Bake for 1 ½ hours or until the meringue is crisp and lightly golden. Turn off oven, keeping the door closed, and let cool for 1-2 hours
- Carefully peel away the paper from meringue and transfer to an air-tight container until service
- When plating for dessert, whip heavy cream until stiff peaks form; fold in powdered sugar
- Toss fresh berries with raspberry liquor and set aside
- Top with meringue and fill with sweetened whipped cream
- Top cream with mixed berries and garnish with powdered sugar, fresh mint and gum-paste flowers
Submitted by Jennifer Monaco, Sous Chef, Manasquan River Golf Club, Brielle, N.J.
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