Meringues Chantilly

Preheat oven to 225ºF. Line a baking sheet with a piece of parchment paper. Using a large glass, trace the rim with a pencil to form a circle on the parchment. Repeat until you have 6 circles. Flip parchment paper over so the pencil side is facing the bottom of the pan.

Place egg whites in a clean and dry mixing bowl. With the whisk attachment on the mixer, beat egg whites on low speed for 2 minutes or until foamy. Increase speed to medium and beat another 1–2 minutes. Gradually add in 1/2 cup sugar while beating on medium speed. Increase speed to high and add remaining 1/4 cup sugar and vanilla extract. Beat on high for about 5–6 minutes or until meringue reaches stiff peaks.

Place the meringue in a pastry bag or in a plastic baggie with a corner cut off. Starting in the center of a circle, pipe a layer of meringue so that it covers the entire circle. Next, trace the outer edge of the circle with three more layers of meringue so that it forms a cup shape. Repeat with all circles. Immediately place the meringues in the oven to bake for 1 hour and 30 minutes. When cooked the meringues should be set, crispy, and not sticky. Allow to cool in a closed oven for 30–45 minutes.

While the meringues are cooking, prepare the stewed berries. Combine frozen berries, sugar, and orange zest in a saucepan and simmer on medium-low heat for 10–15 minutes or until berries begin to breakdown and the sauce in the pan becomes syrupy. Allow to cool.

To assemble the Meringues Chantily, take one meringue cup and fill the center with whipped cream. Then, top with stewed berries. Repeat with all meringues. Serve.