Meringue Shells With Macerated Strawberries And Whipped Crea

Recipe Ingredients

3 cups	711ml	Fresh strawberries - hulled, quartered
1/4 cup	59ml	Grand Marnier
1 1/4 cups	247g / 8.7oz	Sugar
2 teaspoons	10ml	Grated orange zest
1 teaspoon	5ml	Unsalted butter
3 teaspoons	15ml	Egg whites (large)
1/2 teaspoon	2.5ml	Cream of tartar
1 1/2 cups	355ml	Heavy cream
		Hazelnut Chocolate Sauce
1 cup	237ml	Whipping cream
2 tablespoons	30ml	Orange liqueur
8 oz	227g	Bittersweet or semisweet chocolate - finely chopped
1/3 cup	48g / 1.7oz	Toasted chopped hazelnuts

Recipe Instructions

In a bowl combine the strawberries, 2 tablespoons of the Grand Marnier, 1/4 cup of the sugar, and the orange zest. Let macerate for at least 2 hours, and up to 8 hours, tightly covered, and refrigerated.

Preheat the oven to 200 degrees. Line a large baking sheet with foil and grease lightly with butter.

In a mixing bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar with a mixer until soft peaks form. Gradually add 3/4 cup of the sugar and beat until the meringue forms stiff, shiny peaks. Spoon the meringue into 6 equal mounds on the greased sheet, and using the back of a spoon, spread slightly out and make an indentation in the center.

Bake on the middle rack of the oven for 1 hour. Turn the oven off and leave in the oven until dry, about 1 hour. Remove from the oven and transfer to a rack to cool completely.

In a mixing bowl, beat the heavy cream until soft peaks begin to form. Add the remaining 1/4 cup of the sugar and the remaining 2 tablespoons of the Grand Marnier, and beat just until stiff peaks begin to form.

Place 1 meringue on each of 6 plates, and fill with 1/2 cup of the macerated strawberries. Top with a dollop of whipped cream, and drizzle warm Hazelnut Chocolate Sauce over the top. Serve immediately.

For Hazelnut Chocolate Sauce: In a medium saucepan, bring the cream and orange liqueur to a gentle boil. Remove from the heat, add the chocolate, and whisk until melted and well blended. Whisk in the hazelnuts and cover to keep warm until needed. (Makes about 1 1/2 cups)

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E19) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.