Duchess Meringues Recipe
Ingredients
| Individual Meringue Shells | ||
| Whipping cream | 1 Cup (16 tbs), chilled | |
| Confectioner’s sugar | 1 1/2 Cup (16 tbs) | |
| Vanilla | 1 1/2 Teaspoon | |
| Frozen strawberries package | 1 , thawed | |
| Almond Praline | ||
Directions
Heat oven to 275°.
Prepare Individual Meringue Shells as directed except fill decorators' tube with meringue; use rosette point to make sixteen 2-inch meringues on brown paper. or swirl meringue by heaping tablespoonfuls onto brown paper.
Bake 30 minutes.
Turn off oven; leave meringues in oven with door closed 1 hour.
Remove from oven and cool.
In chilled bowl, beat whipping cream, sugar and vanilla until stiff.
For each serving, put flat sides of 2 meringues together with about 2 heaping table-spoonfuls whipped cream mixture.
Refrigerate about 3 hours.
Heat raspberries.
Sprinkle Almond Praline over meringues; serve with warm raspberries.
Prepare Individual Meringue Shells as directed except fill decorators' tube with meringue; use rosette point to make sixteen 2-inch meringues on brown paper. or swirl meringue by heaping tablespoonfuls onto brown paper.
Bake 30 minutes.
Turn off oven; leave meringues in oven with door closed 1 hour.
Remove from oven and cool.
In chilled bowl, beat whipping cream, sugar and vanilla until stiff.
For each serving, put flat sides of 2 meringues together with about 2 heaping table-spoonfuls whipped cream mixture.
Refrigerate about 3 hours.
Heat raspberries.
Sprinkle Almond Praline over meringues; serve with warm raspberries.
Chef
