Meringues Chantilly: Adapted from pâtisserie Mulot. Dorie Greenspan - Paris Sweets.
- 3 large egg whites, at room temperature
- ½ cup sugar (100g)
- 1 cup confectioners’ sugar, sifted, plus more for dusting (100g)
- 2 cups chilled heavy cream (500g)
- 1 teaspoon pure vanilla extract
- ½ cup confectioners’ sugar, sifted (50g)
- Sliced strawberries or chocolate shavings for topping (optional)
- To make the meringues: Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper, and fit a large pastry bag with a plain ½-inch tip.
Put the egg whites in a clean, dry mixer bowl, fit the mixer with the whisk attachment, and start to beat the egg whites at medium-low speed. When the egg whites turn opaque and start to thicken, increase the mixer speed to high – but don’t walk away. When you see that the whites are forming peaks, add the granulated sugar in a stream, then continue to whip until the whites form firm, glossy peaks. Switch to a rubber spatula and gently and gradually fold in the confectioners’ sugar. Work quickly and delicately so that you deflate the batter as little as possible. The meringue is now ready and should be used immediately.
- Spoon the meringue into the pastry bag and pipe out about 12 plump mounds (part oval, part lozenge), each about 3 inches long by 2 inches wide by about ½ inch high (7,5 × 5 × 1.5 cm), on the baking sheet. Dust the meringues with confectioners’ sugar (a sieve or a sugar duster does the job best) and let them sit on the counter for about 10 minutes so that the sugar can pearl, or form little beads.
- Slide the baking sheet into the oven, slip the handle of a wooden spoon into the oven to keep the door slightly ajar, and bake the meringues for 2 hours, until they are firm, dry, and very lightly caramel colored. Turn off the heat, close the oven door, and allow the meringues to dry in the oven for 4 hours or for as long as overnight. (I must admit, I did not do this – it was fine.) When they are cool, run a metal spatula under the meringues to loosen them from the paper.
- To make the chantilly: Fit a pastry bag with a ½-inch star tip. Pour the cream and vanilla extract into a mixer bowl, fit with the whisk attachment, and, working at medium speed, begin to whip the cream. When the cream starts to form soft peaks, gradually add the confectioners’ sugar. Increase the mixer to high speed and whip the cream until it holds firm but supple peaks.
- Spoon the cream into the pastry bag and pipe a pretty twist of cream onto the flat of one meringue. Sandwich the cream with the flat of a second meringue, place the sandwich on the long, thin sides of the meringues. Continue with the rest of the batch.