Barefoot Bloggers: Meringues Chantilly

This month's second Barefoot Bloggers recipe was the Contessa's Meringues Chantilly, chosen by BMK of Reservations Not Required.

I haven't been much of a fan of meringues in the past.  Those that I've tried have been dry and powdery.  Perhaps that's the way they're supposed to be, but mine ended up gooey in the center, which tasted much better!

I played with this recipe quite a bit.  First, I halved it, which made 7 meringues.  Second, I just spooned my meringue onto my baking sheet rather than piping it into pretty shells.  Third, I tweeked the sauce.  (Basically, I just cooked a half-pint of blueberries and a few tablespoons of sugar in equal parts water and orange juice.  Towards the end I added some orange zest and a splash of Grand Marnier--yummy!)  Last, I skipped the orange whipped cream--I'm sure it would have been great, but they just didn't need it.

For the Contessa's original recipe see the above link.  For the recipe with my modifications, read on.

Meringues Chantilly (based on Ina Garten's recipe from Barefoot in Paris)

• 3 extra - large egg whites, at room temperature
• 1/8 teaspoon cream of tartar
• Kosher salt
• 3/4 cups granulated sugar, divided
• 1/2 teaspoon pure vanilla extract
• Stewed blueberries, recipe follows

Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Using a small glass and a pencil, draw 7 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1/2 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/4 cup of sugar into the meringue. Spoon the meringue into the circles on your baking sheet.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

Top with berries and serve.

Stewed blueberries

• 1 half-pint fresh blueberries
• Enough water and orange juice to just cover the berries (equal parts) 
• 1/8 cup sugar
• 1/4 teaspoon orange zest
• A splash of Grand Marnier

Combine the blueberries, liquid, and sugar in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the zest and Grand Marnier.