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Categories:Viewed: 36 - Published at: 8 years ago
Ingredients
- 4 None egg whites
- 1 tbsp lemon juice
- 1 cup sugar + 2 tbsp
- 10.5 oz frozen raspberries
- 2 cups heavy cream, divided
- 1/3 cup brown sugar
- 2 tbsp butter
- 1.75 oz dark chocolate, chopped
- 1 tsp vanilla extract
Method
- Using a hand mixer, beat egg whites with the lemon juice and a pinch of salt. Slowly add 1 cup of sugar, and beat until firm and shiny. Place the meringue in a piping bag fitted with a large star tip. On sheet tray lined with parchment paper, pipe 4 inch in diameter spirals of meringue, starting at the center. Bake in a preheated oven at 200°F for two hours. At the end of cooking time, turn off the oven, crack open the oven door and allow the meringues to cool overnight.
- Sprinkle the remaining sugar over the raspberries, and allow to thaw at room temperature. Meanwhile, heat 2/3 cup of the cream, the brown sugar and the butter in a saucepan. When the butter has melted, remove from the heat and stir in the chopped chocolate.
- To make the raspberry cream, whip the remaining the cream with vanilla extract until stiff. Mash the thawed rasperries with a fork, then stir into the cream. Take the meringue shells, spread the raspberry cream on top, then drizzle with chocolate sauce. Serve immediately.
