This is wonderful and most of it you can make ahead. Every one loves this…it is light and beautiful ~ much better than it looks too! I know this looks like a lot of work ~ it is worth it trust me! So very pretty…very impressive! You can do most of all the work ahead too. Great Christmas dinner dessert to serve.
4 large egg whites
pinch of salt
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1 teaspoon vanilla
Bake in oven at 180
Line baking sheet with parchment paper and draw circles the size you want your meringues ~ I use a large glass and make one for each guess. Turn the paper over so not to get the ink on the food.
Place egg whites and salt in mixing bowl with whisk attachment. Beat egg whites on high until firm about 1 minute. Then slowly add the sugar and beat until firm, should be shiny peaks ~ about 2 minutes. Remove and sift the corn starch into the egg whites, add vinegar and vanilla mix or fold in with spatula trying not to deflate the egg whites any. Put mixture into a piping bag and pipe into a flat disk and then make a loop around the edges two deep. They should like a little cup. Bake for 1 1/2 hours until light and crisp ~ I have had to bake it for 2 hours due to living in the south? oh well after they are baked I just leave them in the warm oven, then store in an air tight container.
Make your whipped cream and raspberry sauce once made ~ put your meringue on the plate, then top with fresh whipped cream, then top with berries and raspberry sauce. Wonderful!!
Sweetened Whipped Cream
2 cups heavy cream
4 tablespoon powdered sugar
1 teaspoon vanilla ~ I add vanilla seeds too
Whip until firm, do not over whip ….yes this is better than cool whip
1 pint fresh raspberries
1 pint blueberries
1 pint strawberries
This stuff is amazing,I use it on everything and keeps a while too!!Keep in Fridge
1/2 pint fresh raspberries
1/4 cup water
1/2 cup sugar
1 cup seedless raspberry jam 12oz~I like St. Dalfour best
1 tablespoon Chambord ~ this makes it
Place raspberries and water in a small sauce pan. Bring to a boil and lower the heat to simmer for 4 minutes. Pour the cooked raspberries , the jam and Chambord into food processor with steel blade and process until smooth.
Note ~ I bought this liqueur just to make this silly sauce and I have used 2 whole bottles making this one sauce and yes ~ I have made it without and it is good but with the Chambord it is GREAT! Stop by and I will give you a tablespoon to try!