3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
Directions
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
- Drop eight mounds onto parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° for 1 to 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
- Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired. Yield: 8 servings.
This recipe comes from Papa Haydn's, one of Portland, Oregon's favorite dessert masters. This recipe uses fresh Oregon berries, which are some of the best in the world.
Meringue Layers (2-3)
 | 6 oz melted bittersweet chocolate (feel free to substitute your favorite kind) | ||
| 3 pints mixed berries (may use your favorite fruit, we love fresh raspberry and blackberry) | ||
| Sweetened whipped cream |
For the meringue layers, you'll need the following:
| 1 1/2 cups egg whites | ||
| 2 cups sugar |
1. Bring egg whites to room temperature for 30 min. Whip the egg whites on high until they come to a stiff peak (use metal/glass bowl that's impeccably clean)
2. Turn down the mixture to medium speed and start adding sugar 1 Tablespoon at a time, every 2 to 3 minutes. This allows the sugar to be absorbed. You'll notice the meringue will become very thick and glossy.
3. You will need to line a baking sheet with parchment paper. Draw the circles (the size you want your meringue layers to be) on the under side of the parchment.
4. Take a rubber spatula and start spreading the meringue inside the circles.
5. Bake at 225 degrees for 2 and a half hours. Meringue should be white in color and crispy all the way through. If they're still soft after this time, you can bake them longer. The low temperature will prevent them from browning too quickly.
For the sweetened whipping cream, you'll need the following:
| 4 cups heavy whipping cream | ||
| 1 Tablespoon vanilla | ||
| 1/4 cup sugar (or more, to your taste) |
1. Whip cream to soft peak
2. Add vanilla and sugar
4. Flavoring the whipped cream to compliment the fruit with a smidgen of spice like ground cardamom or an orange liqueur adds another a counter point to the classic vanilla.
Let's put together the Boccone Dolce:
1. Put one layer of meringue on your serving plate
2. Drizzle melted chocolate over the layer
3. Spread 1/4 of your whipped cream on top of the layer, and top with berries.
4. Spread 1/4 of the cream on top of the berries.
5. Repeat with next layer
6. Top with 3rd meringue layer. Drizzle with chocolate.
7. Decorate with edible fresh flowers, fruit, mint or geranium leaves. Enjoy!
Source: Papa Haydn’s Natasha Ohlman - Portland, Oregon
