Barefoot Bloggers: Meringues Chantilly

Meringues Chantilly (based on Ina Garten's recipe from Barefoot in Paris)

  • 3 extra - large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • Kosher salt
  • 3/4 cups granulated sugar, divided
  • 1/2 teaspoon pure vanilla extract
  • Stewed blueberries, recipe follows

Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Using a small glass and a pencil, draw 7 (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 1/2 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 1/4 cup of sugar into the meringue. Spoon the meringue into the circles on your baking sheet.

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.

Top with berries and serve.

Stewed blueberries

  • 1 half-pint fresh blueberries
  • Enough water and orange juice to just cover the berries (equal parts) 
  • 1/8 cup sugar
  • 1/4 teaspoon orange zest
  • A splash of Grand Marnier

Combine the blueberries, liquid, and sugar 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 zest and Grand Marnier.