Meringue with Raspberry Sauce and Creme Fraiche Whipped Cream
- 4 large egg white, room temperature
- Pinch cream of tartar
- 1 cup superfine sugar
- 1 teaspoon cornstarch
- 2 teaspoons pure vanilla extract
- scant teaspoon white vinegar
Heat oven to 250. Line a baking sheet with parchment paper and set aside. Combine egg whites and cream of tartar in the bowl of an electric mixer with whisk attachment. Beat to form soft foamy peaks. With mixer running on medium high, gradually add sugar, tablespoon by tablespoon. Be patient - meringues will bake up scaly if sugar is added too quickly. When all the sugar is incorporated add cornstarch, vanilla and vinegar. Beat a few minutes more. The meringue should be very thick and silky. Using a rubber spatula mound 8 nice dollops of merge onto prepared baking sheet. Place in oven and bake 2 hours. Turn off oven and let stand another hour or overnight. Serve meringues with Raspberry Sauce and Creme Fraiche Whipped Cream - recipes below.
- 1 pint fresh raspberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon corn starch
- 3/4 cup cold water
Combine raspberries, sugar and lemon juice in a small saucepan. Whisk together cornstarch and lemon and stir to dissolve. Add to saucepan. Set over a high flame and bring to a boil. Reduce heat and simmer until raspberries break down and form a nice sauce, about 5 minutes. Remove from heat and strain through a medium fine sieve. Let cool before serving.
Creme Fraiche Whipped Cream
- 1 cup heavy cream
- 1/4 cup creme fraiche
- 2 tablespoons confectioner's sugar, optional
- 1 teaspoon vanilla
Combine heavy cream, creme fraiche, sugar (if using) and vanilla in a large clean mixing bowl. Use a large metal whisk and beat vigorously just to form soft peaks.