Meringue Baskets with Blackberries
Miniature versions of the Boccone Dolce are always a hit at parties with no messy cake cutting . Cousins of the Pavlova dessert they are slightly crunchy meringue baskets filled with Chantilly Cream, Berries and Chocolate Ganache. Yum!
I had a ton of leftover egg whites from another dessert and what’s better use for egg whites than these refreshingly delicious and light on the tongue Meringue Baskets with Blackberries?
If you remember the cake, you will notice that these meringues are much whiter in color then the above-mentioned cake. That is because I used my countertop oven to bake the meringue which goes as low as 150F if needed. It takes more time to dry them, but the reward for your patience is the snow-white color of the meringues. If you don’t really care if it’s that white or not, you can dry them at 200F, or even 220F (these are more cream colored than white) for less time.
You don’t want to make the baskets too small or they will absorb the moisture from the cream too quickly and become neither crunchy, nor soft (like Pavlova), but kind of soggy, so stick to the size mentioned in the recipe.
Meringue Baskets with Chantilly Cream & Blackberries
- 3 egg whites
- 1 cup sugar
- pinch cream of tartar
- 2 cups heavy cream
- 1/2 cup sugar
- 1 tblsp vanilla extract
- 200-300 grams berries of choice Blackberry, Raspberry, Blueberry, Strawberry
- 50 grams chocolate finely chopped
- 50 mls heavy cream almost boiling
- Prepare a pastry bag, fitted with a plain round 1/4 tip, or a star tip. Drape the pastry bag over a tall glass.
- Line a baking sheet with parchment paper, set aside.
- Turn the oven to 150F (or 200F if your oven doesn’t go to 150F).
- With a mixer fitted with whisk attachment, start whipping the egg whites on lower speeds (KitchenAid speed 3-4).
- When they have tripled in volume, look white and foamy, start adding the sugar, one tablespoon at a time. Continue whipping for about 10-15 minutes, until the meringue is thick, white and glossy (dip the whisk attachment into the meringue, quickly pull it up, now put the whisk upside down and only the top 1 cm of the tip should ‘droop’).
- Transfer the meringue into the prepared pastry bag, twist the end closed.
- On prepared parchment paper, make 2 inch circles, by piping out a swirl, then go around the edge 2 times, creating a ‘rim’ to your basket.
- Bake for 2-3 hours at 150F, or 1.5 hours at 200F. Make sure the meringues are dry before you remove them from the oven. To check, remove one meringue from the oven and let it cool. If it feels weightless and when you knock on it, it sounds hallow, then it’s ready. If not, just place it back in the oven and let it finish drying.
- When the meringues have baked, pour the hot heavy cream over the chopped chocolate, and let sit for 1-2 minutes. With a whisk or spoon, mix until smooth. Drizzle on the inside of each meringue baskets, allowing for some drizzles on the sides of the baskets.
- With a mixer, fitted with a whisk attachment, whip the chilled heavy cream and vanilla extract until thick and smooth, add the sugar and mix for another couple of seconds, taking care not to overbeat. Refrigerate until ready to use.
- Spoon the Chantilly Cream into each meringue basket.
- Top with fruit.
- Serve within 2-3 hours from the time the Chantilly Cream was added.
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