Berry Vacherin Recipes

Steps:

• Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 200°F. Line 2 large baking sheets with parchment paper. Using 3 1/4- to 3 1/2-inch-diameter cookie cutter as template, heavily trace 4 circles on each parchment sheet. Turn parchment over so that marked side faces down (circles will show through).
• Whisk sugar and cornstarch in medium bowl to blend. Using heavy-duty or handheld electric mixer on medium-high speed, beat whites in large bowl until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form, about 1 minute. Add sugar mixture, 1 tablespoon at a time, beating until whites are very stiff and glossy, at least 4 minutes with heavy-duty mixer and 6 to 8 minutes with handheld. Scoop enough meringue into pastry bag fitted with medium star tip to fill 1/3 full. Pipe small dot of meringue under parchment in each corner of baking sheets. Press parchment onto dots.
• Starting in center of 1 marked circle, pipe meringue in continuous spiral to fill circle completely. Pipe 1 meringue circle atop edge of base circle, forming standing rim. Repeat, piping 2 more circles atop first, forming meringue cup. Pipe 3 more cups on sheet, filling bag with meringue as needed. Pipe 4 cups on second sheet.
• Bake meringues 3 hours without opening oven door (sides of meringues may settle slightly). Turn off oven; let meringues stand in closed oven over-night to dry completely. (Can be made 1 week ahead. Store airtight in single layer.)
• Whisk jam, sugar and 1/3 cup water in heavy medium saucepan over medium-high heat until sugar dissolves and jam melts. Boil until sauce thickens and is reduced to generous 3/4 cup, whisking often, about 7 minutes. Add berries and cardamom; stir gently. Remove from heat; let stand 1 hour to thaw fruit. Cover; chill at least 2 hours and up to 1 day.
• Scoop sorbet into vacherins. (Can be made 2 days ahead. Wrap tightly; freeze. If you freeze the vacherins, the meringues will be tender and chewy rather than crisp.) Spoon sauce over. Garnish with berries and mint. Serve with remaining sauce.

Steps:

• MAKE THE PAVLOVA AND THE CREAM:.
• Preheat the oven to 200ºF with two racks centered.
• Trace a 9-inch circle on each of 2 pieces of parchment paper.
• Turn over, and use each piece to line a baking sheet.
• Set aside.
• Place egg whites in the clean bowl (copper, if possible) of an electric mixer fitted with the whisk attachment.
• Beat on high speed until soft peaks form, about 2 minutes.
• Add 1/4 cup granulated sugar; beat to combine.
• Gradually add remaining 1 1/4 cups granulated sugar, 1 tablespoon at a time, until whites are very stiff and glossy.
• Add 1 teaspoon vanilla; beat just until combined.
• Divide batter between the traced circles, and use an icing spatula or rubber spatula to spread evenly to the edges of the circles.
• Place baking sheets on separate racks in the oven, and bake about 3 1/2 hours, switching the upper and lower sheets every 30 minutes.
• When fully cooked, the meringues should be white and dried and crisp on the outside, yet soft and somewhat chewy inside; test by tapping the center lightly with a fork.
• Remove from oven, and let cool completely on baking sheets.
• Combine cream, remaining 1 teaspoon vanilla and 2 tablespoons confectioners' sugar in a chilled metal bowl; whip until cream is stiff but soft.
• Place one meringue on a serving plate, and spread 3/4 of the whipped cream over it.
• Scatter half of the berries over, and place the second meringue on top.
• Spoon remaining cream onto the center of the meringue, and heap remaining berries on top.
• Dust the top with confectioners' sugar.
• Slice the vacherin with a thin sharp knife, and serve immediately with red raspberry sauce on the side.
• RED RASPBERRY SAUCE:
• Combine raspberries, sugar, lemon juice, and salt in a small nonreaactive saucepan over low heat.
• Cook until berries release their juice an just start to break down, about 5 minutes.
• Use a rubber spatula to press berries through a fine sieve; discard solids.
• Let cool, and refrigerate until ready to use.

Steps:

• Preheat the oven to 200 degrees with two racks centered. Trace a 9-inch circle on each of 2 pieces of parchment paper. Turn over, and use each piece to line a baking sheet. Set aside.
• Place egg whites in the clean bowl (copper, if possible) of an electric mixer fitted with the whisk attachment. Beat on high speed until soft peaks form, about 2 minutes. Add 1/4 cup granulated sugar; beat to combine. Gradually add remaining 1 1/4 cups granulated sugar, 1 tablespoon at a time, until whites are very stiff and glossy. Add 1 teaspoon vanilla; beat just until combined.
• Divide batter between the traced circles, and use an icing spatula or rubber spatula to spread evenly to the edges of the circles.
• Place baking sheets on separate racks in the oven, and bake about 3 1/2 hours, switching the upper and lower sheets every 30 minutes. When fully cooked, the meringues should be white and dried and crisp on the outside, yet soft and somewhat chewy inside; test by tapping the center lightly with a fork. Remove from oven, and let cool completely on baking sheets.
• Combine cream, remaining 1 teaspoon vanilla and 2 tablespoons confectioners' sugar in a chilled metal bowl; whip until cream is stiff but soft.
• Place one meringue on a serving plate, and spread 3/4 of the whipped cream over it. Scatter half of the berries over, and place the second meringue on top. Spoon remaining cream onto the center of the meringue, and heap remaining berries on top. Dust the top with confectioners' sugar.
• Slice the vacherin with a thin sharp knife, and serve immediately with red raspberry sauce on the side.