| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 30 min |
| Cook: | 2 hr |
| Yield: | 12 meringues |
Ingredients
- 6 extra – large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- Kosher salt
- 1 1/2 cups granulated sugar, divided
- 1/2 teaspoon pure vanilla extract
- Whipped Cream with Orange Liqueur, recipe follows
- Stewed berries, recipe follows
- 2 cups (1 pint) cold heavy cream
- 2 tablespoons sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange liqueur
- 1 half-pint fresh blueberries
- 3 half-pints fresh raspberries, divided
- 1/4 cup sugar
- 1/4 teaspoon orange zest
- 2 teaspoons framboise (raspberry brandy)
Instructions
- Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star – shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
- Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
- Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don’t overbeat, or you’ll end up with butter!
- Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 301 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 36 g |
| Protein | 4 g |
| Cholesterol | 45 mg |
| Sodium | 338 mg |
Reviews
So yummy! Very well balanced
This is my go to for simple yet beautiful presentation. Super easy to make
I have made this on several occasions and it has never failed to elicit omg’s. This year I am going to use a jar of Italian cherries as the fruit element. We’ll see how it goes. I’m thinking it will be wonderful. Honestly, I have never had a failure with Ina’s recipes. Thanks Ina for being my mentor in absentia.
Great!!!! I made on a cold rainy Maine day & they came out wonderful!!! Sure impressed our guests. Thanks Ina
Always a winner and so easy!!! just remember to put in an air tight bag right away & don’t remove until the moment you use them to keep them crisp. Also never ever double a recipe when baking, it does not work, do two batches. (Note to people who live in a moist or humid climate, if its not a dry sunny day don’t make this! moist air is a Meringues worst enemy!)
Ina’s meringues are FANTASTIC!!! D Mauer, use her other recipe for meringues chantilly with roasted berries. You take blueberries, blackberries, strawberries and raspberries and toss them with a little sugar and vanilla, roast in a 400 degree oven for 15-20 mins and OMG they are absolutely delicious.. way better than berries on the stove!! I cooked my meringues the night before and left them in the oven overnight and I had one right in the morning and it was perfect, crunchy and airy, however at night, once it snowed all day, they became a little chewy, so weather plays a role as well! I hope you all try to make them again because they are seriously wonderful 🙂
I have made this recipe before and it turned out FANTASTIC; however, made it again yesterday and it was a complete flop! Meringues are STICKY and won’t come off the parchment paper. I doubled the recipe but followed it to a tee so have no idea what happened. It was a rainy day here, could that be the culprit? Help someone!!!
I gave these two stars because it looked so beautiful on the plate, other than that they were very disappointing. I served this for my in-laws and when we went to eat them, they were gummy in the middle and hard to cut, when just a couple of hours earlier they were airy and crunchy. I had to pull out butter knives to cut them. My mother-in-law who eats absolutely everything wanted no parts of it. Also, I felt the meringues were too sweet. Alone they tasted like cotton candy. I would have done without adding the extra 1/2 cup of sugar had I known they were going to be this sweet. The berries were just berries, nothing fabulous at all. I did this to a “T” going out and buying a large star tip, a piping bag and the liquors and I have to say the liquors did nothing in my opinion to enhance the flavors. Very disappointing and a really expensive dessert ($5.99/pkg raspberries that ended up being a flop. Meringues are too temperamental…I have no patience to deal with it again.
My daughter and I watch Ina every single day. FN shows all the reruns on a regular basis. We would joke about how often Ina made this recipe in some form, and even when TR forgot to leave the meringues in the oven overnight and had to buy them from Loaves and Fishes. We FINALLY made it. WOW, luscious and delicious…who’s joking now? Ina, you rock, sistah!
I was surprised by the presence of salt in the recipe but followed it all the same. I’m sort of regretting it. I nibble two still warm from the oven and am letting the rest sit overnight. They taste like they’ll be good with the whipped cream/ice cream and berries, but on their own they’re a bit too salty to be proper meringues, which should be only sweet. Otherwise the recipe was perfect and the texture has turned out better than I’ve ever had.