Cookbook:Meringues with Roasted Raspberries and Hazelnut Creme Anglaise

| American cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert

Ingredients

 * 5 egg whites, at room temperature
 * 1 pinch of cream of tartar
 * 1 cup plus 1 tablespoon granulated sugar, divided
 * ⅛ teaspoon cinnamon
 * 1 pint fresh raspberries
 * 1 tablespoon toasted hazelnut oil
 * 1⅓ cups hazelnut creme anglaise, chilled

Procedure

 * 1) Heat the oven to 200°F (90ºC).
 * 2) In the bowl of a standing mixer or with a hand-held mixer, whip egg whites and cream of tartar on high speed until soft peaks form, about 1 minute.
 * 3) Reduce mixer speed to low and add 1 cup sugar in a steady stream; continue whipping until stiff and glossy, about 4 minutes.
 * 4) Whip in cinnamon.
 * 5) Fill a pastry bag fitted with a medium star tip with the meringue.
 * 6) Onto a Silpat or oiled piece of parchment paper, pipe the mixture into rounds, starting in the center and moving outward in a spiral to form a 3-inch disk.
 * 7) Bake for 2 hours, until crisp but not browned.
 * 8) Cool on the Silpat or parchment, then carefully remove the meringues.
 * 9) Set aside, uncovered, on a wire rack in a cool, dry place.
 * 10) Increase oven temperature to 350°F.
 * 11) Toss raspberries with remaining 1 tablespoon sugar and hazelnut oil.
 * 12) Mound the berries on a baking sheet lined with Silpat or parchment paper and roast them for about 5 minutes, until glistening and very fragrant, but not mushy.
 * 13) Remove from the oven.
 * 14) Pour ⅓ cup of chilled hazelnut creme anglaise into the middle of a soup plate.
 * 15) Place a cooled meringue in the center, then spoon ¼ of the roasted raspberries on top of each meringue.
 * 16) Serve immediately.