Raspberry Custard Meringue |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Whenever I serve this meringue at a dinner, I can count on one thing—hearing a few husbands asking their wives to make sure to get the recipe! Ingredients:
meringue: |
4 egg whites |
1/2 teaspoon salt |
1/4 teaspoon cream of tartar |
1 cup sugar |
1 teaspoon vanilla extract |
1 cup finely chopped walnuts |
custard: |
3/4 cup sugar |
1/4 cup king arthur unbleached all-purpose flour |
2 cups milk |
3 to 4 egg yolks |
1/4 cup butter, cubed |
1-1/2 teaspoons vanilla extract |
1/8 teaspoon salt |
topping: |
1 cup heavy whipping cream |
1/3 cup semisweet chocolate chips |
3 tablespoons butter |
1 quart fresh raspberries |
Directions:
1. For meringue, place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper.
2. Beat the egg whites, vanilla, salt and cream of tartar until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff glossy peaks form and sugar is dissolved. Fold in nuts.
3. To form crust, place meringue mixture on parchment paper; spread in a 14-in. diameter circle (or in several smaller circles for individual servings). Bake at 275° for 1 hour; turn off heat and leave meringue in oven for at least 1 hour longer.
4. Remove from the oven and cool on baking sheets. When cooled completely, remove meringue from paper.
5. For custard, in a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in the butter, vanilla and salt.
6. Pour into bowl; cover with plastic wrap and cool completely. (Can be made on the day before use.)
7. Just before serving, beat cream and sweeten to taste. In a microwave, melt chocolate chips and butter; stir until smooth. Spoon custard mixture on meringue; top with whipped cream and fresh berries. Drizzle with chocolate mixture. Yield: 10 servings.
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