I’ve been on a bit of a French bender recently. I don’t know if it’s my new haircut, gorgeous pictures of Paris plastered all over social media, or maybe that it was Bastille Day yesterday, but I’ve certainly been in a mood. I pulled out one of my favorite French cookbooks, Sweet Paris by Michael Paul, and whipped up a delicious looking recipe. I recently inherited/borrowed permanently an espresso machine from my parents, so naturally, I needed dainty little sweets to accompany my drinks. I made a slight variation of this recipe – I swapped out the raspberry and white chocolate filling for a raspberry flavored whipped cream, making this recipe is perfectly light and sweet for summer.
4 egg whites
1/2 c caster sugar
1/2 tsp vanilla extract
1 tsp white wine vinegar
3 1/4 oz confectioner’s sugar
6 oz fresh raspberries
2 tsp caster sugar
1 c heavy whipping cream
2 tbsp confectioner’s sugar
Preheat oven to 300 degrees F. Grease a large baking sheet with oil, then line with parchment paper (place a little oil on paper as well). With an electric mixer, beat egg whites until stiff peaks form.
Add caster sugar one tablespoon at a time, dissolving each tablespoon before moving onto the next. Once all sugar is added and mixture is completely smooth, add in vanilla and vinegar, and beat for about 10 more minutes.
Add confectioner’s sugar little bits at a time, and fold into mixture until well-blended and smooth. Spoon out 24 dollops onto a baking sheet. Use the back of a spoon to flatten out top and create a little ‘swirl’.
Lower oven temperature to 275 degrees F, and bake on middle rack for 45 minutes. Once baked, open oven door, and allow to cool in oven for 15 minutes before transferring to a wire rack. Cool completely.
Meanwhile, make a raspberry puree by placing raspberries and caster sugar in a saucepan over low heat. Stir constantly until sugar has dissolved and raspberries have released their juices. Strain through a fine sieve, keeping only the juice, and set aside to cool.
With electric mixer, beat heavy whipping cream until peaks start to form. Add in confectioner’s sugar, and beat until slightly thicker than desired consistency. Add in 2 tbsp of raspberry puree, and mix just until combined.
Add a scoop of filling to the bottom of a meringue, and sandwich together with another meringue. Cookies will keep in an air tight container for up to 5 days.