Meringues Chantilly, this week's Barefoot Bloggers recipe, is quick and simple, but leaves you feeling like you've just enjoyed a nice "Barefoot in Paris" experience (see my tall man and I at Versailles, above. I don't think we could have enjoyed Meringues on that day, though, because Ina strictly prohibits you from making them when it's humid!). With some sugar and egg whites and a hard working KitchenAid, you can pull off a pretty impressive dessert in only a few minutes prep (plus hours in the oven!) I've seen this recipe on Barefoot Contessa a couple times and was happy to finally make it. I served it with strawberries and whipped cream for some of our new friends. They don't know about my weird habit of photographing my food, so I neglected to take any photos of the final product.
Let me know how you served this and what people thought. My testers thought it tasted kind of like cotton candy! My son just picked out the whipped cream and strawberries, haha. He must be related to me after all (sometimes I wonder when I see my husband running around in miniature!)
Now for the giveaway winners... you should all know I was perfectly random and didn't even rig my mom to win. She's going to be disappointed, but these lovely ladies won't be:
My favorite healthy breakfast needs lots of protein to keep me satisfied. My blog has a recipe for yummy mini quiche that are great for a quick breakfast! Thanks for the giveaway!
papaya with cottage cheese!!
Carolyn G said...
My healthy breakfast is oatmeal and orange juice and a banana
Please email me your address by Sunday night or I will choose more winners (I just need ShortStacks). :) Thanks ladies and to everyone who entered!
from Ina Garten
6 extra - large egg whites, at room temperature (I used seven large eggs)
1/4 teaspoon cream of tartar
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract
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.