Celestial Berliner Luft

Allergens

Eggs, Berries

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• 2 cups fresh raspberries
• 2 tablespoons dried culinary lavender
• 3 tablespoons powdered sugar

Instructions

1. In a large, clean bowl, combine egg whites and a pinch of salt. Beat on high speed with an electric mixer until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form.
2. Mix in vanilla extract.
3. Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper and draw four 4 inch circles on the paper, then turn over.
4. Fill a piping bag with the meringue mixture and pipe onto the traced circles, creating peaks around the edges to resemble clouds.
5. Bake for 1 hour and 30 minutes or until dry and crisp. Turn off the oven and let them cool in the oven with the door slightly ajar for 2 hours.
6. In a small saucepan, gently heat raspberries and lavender over low heat, stirring occasionally.
7. Once meringues have cooled completely, dust with powdered sugar and place on serving plates.
8. Spoon warm raspberry mixture atop each meringue cloud.
9. Serve immediately with a sprig of fresh lavender for garnish.

Chef’s Insight

The delicate balance between the lightness of the meringue and the tartness of the raspberries creates a truly unique dessert experience.

Notes

The key to perfect meringues is a clean bowl and utensils, as well as an egg white free from any yolk.