Ingredients
- egg white, at room temperature5
- cream of tartar1 pinch
- granulated sugar, plus 1 tablespoon; divided1 cup
- cinnamon1/8 tsp
- raspberries, fresh1 pint
- hazelnut oil, toasted1 tbsp
- hazelnut creme anglaise, chilled1 1/3 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 16 steps
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.
