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RI Archives: Food

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Recipe: Meringue With Berries And Whipped Cream

Madeline Delosh, a Columbia County resident, owns Mado Patisserie in Chatham, NY. A graduate of the French Culinary Institute, she worked with Jean-Georges Vongerichten and was the pastry chef at La Grenouille Restaurant. “I like to reach out to those who love baking and pastries,” Madeline says. With her monthly recipe contributions to Rural Intelligence, she is doing just that.

Berries and whipped cream on a nest of meringue — tastes like spring, and what a lovely dessert to make on Mother’s Day. It’s simple and light, and the individually sized meringue shells are, you have to admit, pretty irresistible.

“This recipe makes more meringue than you will need,” Madeline says. “You can use the rest to make petit four shells. They will last for one month stored at room temperature in an airtight container.” Her suggestion: Fill the petit fours with lemon curd or preserves and whipped cream.

French Meringue
2 oz. confectioners sugar (sifted)
5 oz. granulated sugar
3 egg whites
Pinch of salt

1. Preheat the oven to 250 degrees.
2. Line a sheet pan with parchment paper. With a pencil, trace eight three-inch circles on the parchment. Flip the parchment paper over. (If you don’t do this, the pencil line will transfer to the meringue. You should be able to see the lines through the paper.)
3. Place the egg whites and salt in a very clean and dry bowl of an electric mixer. Start whipping on medium speed.
4. Add about 1/3 of the granulated sugar. Whip for about two minutes on high speed.
5. Add the next 1/3 sugar. Whip for about two minutes.
5. Add the last 1/3 sugar. Whip for two minutes.
6. Fold in the confectioners sugar.
7. Fill a pastry bag with a 1/4-inch round tip and pipe meringue into drawn circles. Starting from the center of the circle with the tip pointed straight down, pipe a spiral out to the edge of the circle.
8. When all the circles are filled, pipe a decorative border. Pipe teardrop shapes all around the border. For teardrops, pipe a round shape with the tip pointed down. (Stop pressing on the pastry bag as you pull up, creating a point.)
9. Bake one hour, until crisp.
Allow to cool completely. You can store them at room temperature in an airtight container.

Whipped Cream
1 cup heavy cream
3/4 teaspoon vanilla extract
2 tablespoons granulated sugar

1. Whip the cream and vanilla on medium speed. Add the sugar slowly. Whip the cream until firm and peaks hold their shape.
2. Prepare a pastry bag fitted with a 3/8-inch star tip. Pipe the cream in the center of each meringue. Garnish with mixed berries.

You can make a sauce by pureeing any leftover berries with a little sugar in a blender.

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Posted by Lisa Green on 04/27/15 at 08:59 AM • Permalink