Meringue Shells With Macerated Strawberries And Whipped Cream

Meringue Shells With Macerated Strawberries And Whipped Cream
Meringue Shells With Macerated Strawberries And Whipped Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    cups fresh strawberries hulled, quartered

  • 1/4

    cup Grand Marnier

  • 1 1/4

    cups sugar

  • 2

    teaspoons grated orange zest

  • 1

    teaspoon unsalted butter

  • 3

    large egg whites

  • 1/2

    teaspoon cream of tartar

  • 1 1/2

    cups heavy cream

  • HAZELNUT CHOCOLATE SAUCE:

  • 1

    cup whipping cream

  • 2

    tablespoons orange liqueur

  • 8

    ounces bittersweet or semisweet chocolate finely chopped

  • 1/3

    cup toasted chopped hazelnuts

Directions

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.

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