Vacherins with Raspberries and Cream
1/2c Egg whites (about 4 eggs)
1/2c Granulated sugar
1/3c Confectioners’ sugar, sifted
1c Chilled heavy cream
1 pint Raspberries
Tiny mint sprigs or leaves, for garnish (optional)
At least a day, and up to 5 days before you plan to serve the dessert, heat the oven to 300 degrees for at least 15 minutes, then turn it off and leave the door closed.
Mix the egg whites until foamy I a mixer fitted with a whisk attachment. Add the granulated sugar and whip until stiff and glossy, about 3 minutes. Add the confectioners’ sugar and whip very briefly – 5 to 10 seconds, just to incorporate.
Spoon the mixture into the pastry bag and pipe a mall round or base of meringue, ½ inch in diameter, onto the cookie sheet. Then pipe a ring of meringue around the edge of the base and spiral upward and around one more time, making a tiny cup that is two rows high. Continue making these little cups in rows on the cookie sheet. Transfer the sheet to the turned-off oven, close the door and leave overnight to dry until crisp. (The recipe can be made up to this point and stored at room temperature inn an airtight container for up to 5 days.)
When ready to serve, whip the cream and pipe or spoon it into the cups. Top each cup with a raspberry. Tuck a mint leaf into each one.