Meringue Chantilly -

Meringue Chantilly

Preparation time: 40 minutes
Cooking time: 1 hour
Oven: 140°C, 275°F, Gas Mark 1

Ingredients

Few drops of vanilla essence
150 ml (¼ pint) double cream
Vanilla sugar, to taste
25g (1 oz) flaked almonds, toasted, to decorate

Swiss meringue: -

2 egg whites
120g (4 ½ oz) caster sugar

Details

Serves: 6

Method

1. Line 2 baking sheets with lightly greased and floured greaseproof paper, or use non-stick silicone paper.

2. Prepare the Swiss meringue. Place the egg whites in a bowl and whisk them until they are stiff.

3. Gradually whisk in half the sugar until the mixture is thick and glossy.

4. Carefully fold in the remaining sugar.

5. Carefully fold the vanilla essence into the Swiss meringue mixture.

6. Spoon the meringue into a large piping bag fitted with a large star nozzle, and pipe 12 even-size swirls on to the prepared baking sheets.

7. Bake in a preheated oven for about 1 hour or until crisp and lightly coloured.

8. Cool on a wire tray and peel off the paper.

9. To make the filling, whip the cream until thick, add vanilla sugar to taste and sandwich pairs of meringues together. Decorate with the toasted almonds.

Chef’s Tip:-

The meringues can be made 4 days in advance and stored in an airtight tin.
Pack in rigid containers and freeze for up to 3 months. Thaw at room temperature for 1 hour.

Related food category:

• Meringue