Meringues with Roasted Raspberries and Hazelnut Creme Anglaise
Crisp piped meringue disks sit in a pool of cold hazelnut custard and are topped with warm roasted raspberries. The meringues dry slowly in a low oven for two hours, so they turn out crunchy and white rather than chewy or browned. Tossing the berries with toasted hazelnut oil before a brief roast deepens their flavor and echoes the nutty sauce. The meringues can be made ahead, leaving only the berries to do at the end.
Instructions
Heat the oven to 200°F (90°C). Whip the egg whites and cream of tartar on high speed in a mixer until soft peaks form, about 1 minute.
Reduce the speed to low and pour in 1 cup of the sugar in a steady stream. Keep whipping for about 4 minutes, until the meringue is stiff and glossy, then whip in the cinnamon.
Fill a pastry bag fitted with a medium star tip with the meringue. Onto a Silpat or oiled parchment, pipe 3-inch disks, starting in the center and spiraling outward.
Bake for 2 hours, until the meringues are crisp but not browned. Let them cool on the Silpat or parchment, then lift them off carefully and set them uncovered on a wire rack in a cool, dry place.
Raise the oven temperature to 350°F. Toss the raspberries with the remaining 1 tablespoon sugar and the hazelnut oil.
Mound the berries on a baking sheet lined with Silpat or parchment and roast for about 5 minutes. They are ready when they glisten and smell strongly of fruit but have not turned mushy.
Pour ⅓ cup of the chilled creme anglaise into the middle of each soup plate. Set a cooled meringue in the center and spoon a quarter of the roasted raspberries on top. Serve immediately.
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