Meringues Chantilly - egg whites

Method

• Preheat oven to 225°F. Line a baking sheet with a piece of parchment paper. Using a large glass, trace the rim with a pencil to form a circle on the parchment. Repeat until you have 6 circles. Flip parchment paper over so the pencil side is facing the bottom of the pan.
• Place egg whites in a clean and dry mixing bowl. With the whisk attachment on the mixer, beat egg whites on low speed for 2 minutes or until foamy. Increase speed to medium and beat another 1-2 minutes. Gradually add in 1/2 cup sugar while beating on medium speed. Increase speed to high and add remaining 1/4 cup sugar and vanilla extract. Beat on high for about 5-6 minutes or until meringue reaches stiff peaks.
• Place the meringue in a pastry bag or in a plastic baggie with a corner cut off. Starting in the center of a circle, pipe a layer of meringue so that it covers the entire circle. Next, trace the outer edge of the circle with three more layers of meringue so that it forms a cup shape. Repeat with all circles. Immediately place the meringues in the oven to bake for 1 hour and 30 minutes. When cooked the meringues should be set, crispy, and not sticky. Allow to cool in a closed oven for 30-45 minutes.
• While the meringues are cooking, prepare the stewed berries. Combine frozen berries, sugar, and orange zest in a saucepan and simmer on medium-low heat for 10-15 minutes or until berries begin to breakdown and the sauce in the pan becomes syrupy. Allow to cool.
• To assemble the Meringues Chantily, take one meringue cup and fill the center with whipped cream. Then, top with stewed berries. Repeat with all meringues. Serve.