Meringues with Roasted Raspberries and Hazelnut Creme Anglaise
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 egg whites , at room temperature
- 1 pinch of cream of tartar
- 1 cup plus 1 tablespoon granulated sugar , divided
- ⅛ teaspoon cinnamon
- 1 pint fresh raspberries
- 1 tablespoon toasted hazelnut oil
- 1⅓ cups hazelnut creme anglaise , chilled
Directions
Heat the oven to 200°F (90ºC) .
In the bowl of a standing mixer or with a hand-held mixer, whip egg whites and cream of tartar on high speed until soft peaks form, about 1 minute.
Reduce mixer speed to low and add 1 cup sugar in a steady stream; continue whipping until stiff and glossy, about 4 minutes.
Whip in cinnamon.
Fill a pastry bag fitted with a medium star tip with the meringue.
Onto a Silpat or oiled piece of parchment paper , pipe the mixture into rounds, starting in the center and moving outward in a spiral to form a 3-inch disk.
Bake for 2 hours, until crisp but not browned.
Cool on the Silpat or parchment, then carefully remove the meringues.
Set aside, uncovered, on a wire rack in a cool, dry place.
Increase oven temperature to 350°F .
Toss raspberries with remaining 1 tablespoon sugar and hazelnut oil.
Mound the berries on a baking sheet lined with Silpat or parchment paper and roast them for about 5 minutes, until glistening and very fragrant, but not mushy.
Remove from the oven.
Pour ⅓ cup of chilled hazelnut creme anglaise into the middle of a soup plate.
Place a cooled meringue in the center, then spoon ¼ of the roasted raspberries on top of each meringue.
Serve immediately.