Raspberry Meringue

16AUGUST

Meringues with raspberry, tonka bean and balsamic vinegar

For 6 servings

Ingredients for the meringue

• 3 egg whites
• 1 / 2 cup sugar
• 1 / 2 c. teaspoon grated tonka bean
• 1 / 2 c. teaspoon LunaOlivo Siena balsamic

Ingredients for the sauce of raspberries

• 1 pint fresh raspberries 170 g
• 1 / 4 c. teaspoon grated tonka bean
• C. 1 tablespoons sugar

Ingredients for whipped cream

• 1 cup whipping cream 35%
• C. 1 tablespoons sugar
• 1 / 2 c. teaspoon vanilla extract

Ingredients for garnish

• 18 fresh raspberries
• C. 1 tablespoons sugar

Preparation

Preheat oven to 275 degrees Fahrenheit. Using a stand mixer or electric hand mixer, beat egg whites until stiff. In the formation of soft peaks, add sugar and grated tonka bean without ceasing to mix. Just prior to stiff peaks, add the balsamic vinegar. Using a spoon and a spatula, place the mixture into six circles on a baking sheet lined with parchment paper. Shape a small hollow in the center of each circle with the back of the spoon. Reduce oven temperature to 250 degrees Fahrenheit and bake the meringues. Cook gently for 1 hour 15 minutes, until the meringues are dry outside. Then turn off oven, open the door and let meringues cool about 30 minutes.

To make raspberry sauce in a small saucepan over medium heat, combine raspberries, grated tonka bean and sugar. Let stew for about 5 minutes prior to cool completely.

Meanwhile, whip cream. Before it is fully assembled, add the icing sugar and vanilla.

Service, have a spoonful of sauce on each of the meringues. Garnish with a spoonful of whipped cream, three fresh raspberries and a touch of sugar.