Makes 8 rosettes
For the rosette:
4 extra large egg whites
Pinch of kosher salt
¼ tspn cream of tartar
1 cup granulated sugar
½ tspn vanilla extract
1 cup whipping cream
1 tb sugar
½ tspn vanilla (optional)
For the Sauce:
1 pint raspberries
½ cup sugar
1 10 oz. jar of seedless raspberry jam
2 tb raspberry liquor (optional)
1 cup strawberries
1 cup raspberries
1 cup blueberries
Or any other combination of berries.
Prep time: 20 minutes | Cook time: 3 hours
Preheat oven to 200°F. Line 2 baking sheets with parchment paper and draw 8 3-4 inch circles. I use a measuring bowl. Turn the parchment paper over so that you do not stain the merengue.
Combine egg whites, salt, and cream of tartar in the bowl of a standing mixer. You can also do this with a hand held mixer. Whip the egg whites until white and frothy and add the vanilla. Continue whipping on high speed and start slowly pouring in the sugar. Once you have added the sugar, continue whipping until stiff peaks form. Stiff peaks are when you pick up the whip and there is a peak that stands all on its own.
For the next step you can use just a spoon or, as I like to do, a piping bag and a rose tip. The piping is not necessary – it just makes it pretty. Starting from the center start piping rosettes. Once the bottom is done, pipe a border on top – this will allow a filling to go in once they are done and dried out.
Put the merengues in the oven for 2 hours. Depending on the humidity in the house, you may have to leave them in the oven, with the oven turned off for another 1-2 hours. In the end you will end up with a lovely merengue shell.
For the sauce:
In a small saucepan, combine 1 pint of raspberries and sugar and bring to a boil stirring with a wooden spoon. Make sure to stir especially in the beginning so that the sugar does not burn. Boil for 1-2 minutes and take off heat. In the food processor, combine just cooked raspberries, raspberry jam and raspberry liqueur. Pulse 10-15 times until the mixture is completely mixed. Add half of the sauce to the strawberries, raspberries, and blueberries and mix well. Set aside. This sauce will keep for a week or so in the refrigerator.
To make the whipped cream add whipping cream, sugar, vanilla, if using, and whip until stiff peaks. Be careful not to over whip or you will end up with butter. Check it constantly.
It’s time for the presentation, put one merengue rosette on a plate, top with whipped cream. Then top the whipped cream with berries mixed in with the triple raspberry sauce. Enjoy!