CookEat Recipe
Meringue, Chantilly
Crisp oval meringue shells paired around vanilla whipped cream and decorated with the remaining cream.
Method
Steps
Step 1
Have twelve intact, cooled Meringue Shells ready from the linked recipe, fully baked and dried at 100°C in a conventional oven until cooked through and crisp, with their centres reaching at least 74°C. Keep the finished shells dry until filling.
Step 2
Put the two gills of cold UHT whipping cream in a clean, food-safe copper basin with an intact stainless-steel food-contact lining. Set the basin over clean external ice and whip the cream to a stiff froth, keeping it at 4°C or below.
Step 3
Let the whipped cream rest for thirty minutes over the ice, maintaining it at 4°C or below.
Step 4
Lift the whipped cream with a skimmer into a separate cold bowl. Leave any unrecovered liquid in the first basin.
Step 5
Add the two ounces of fine caster sugar and ten drops of pure vanilla extract to the recovered whipped cream. Beat briskly for about two minutes, keeping the cream cold.
Step 6
Fill the cavities of all twelve meringue shells with this cream and join them two by two. Arrange the six paired desserts on six saucers.
Step 7
Put the balance of the same cream into a pastry bag fitted with a decorative fluted nozzle and decorate the meringues. Serve promptly, keeping the cream and filled desserts refrigerated at 4°C or below if they must wait.
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