Vacherin

by Laura Donnelly — June 14, 2007

This fabulous dessert goes by different names. In England it's crumbled up and known as Eton Mess. To the French, it is called Vacherin. Do not make this on a humid day, or the meringues will get sticky.

Makes 6 large meringues or 12 small

Meringues

2 egg whites, room temperature
8 Tablespoons superfine sugar
1 teaspoon vanilla

1 cup whipping cream
3 cups strawberries, manicured and tossed with 1 Tablespoon Triple Sec or Cointreau

1. Preheat oven to 250. Cover a baking sheet with parchment paper or a Silpat.

2. Beat egg whites till stiff but not dry. Add six Tablespoons sugar, one at a time, beating well between additions. Add vanilla, then remaining sugar. Shape meringues on the cookie sheet by piping through a pastry bag or spoon blobs onto sheet and mold them any way you like.

3. Bake one hour, then turn off oven and let remain in oven for six more hours. Don't open the door: they must get nice and dry and crisp!

4. To serve, place one large or two small meringues on each dessert plate, top with 1/2 cup of strawberries and top with whipped cream.