Vacherins
Vacherins
Ingredients
- 2 egg whites
- 1 pinch cream of tartar
- 1/3 cup (75 ml) sugar
- 2 cups (500 ml) raspberry sherbet, slightly softened
- 2 cups (500 ml) mango sherbet, slightly softened
- 1 cup (250 ml) 35% cream
- 1/4 cup (60 ml) sugar
- 1/2 teaspoon (2.5 ml) vanilla extract
Instructions
- With the rack in the middle position, preheat the oven to 75°C (170°F). Line a baking sheet with parchment paper.
- In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Slowly add the sugar, beating constantly until stiff peaks form.
- Using a pastry bag fitted with a 1-cm (1/2-inch) plain or star tip, pipe the meringue onto the baking sheet, making eight 7-cm (3-inch) discs.
- Transfer to the oven and let dry for about 3 hours, depending on thickness. Turn off the oven. Let the meringues cool in the oven until crisp, about 1 hour.
Vacherins