Vacherin
A dessert of meringue discs and rings, assembled and filled with whipped cream, fruit, or rum-soaked sponge cake.
Ingredients
egg whites
2 1/2 oz (75 g)
superfine sugar
5 oz (150 g)
Instructions
1
Step 1
Make meringue using the method for meringue shells.
2
Step 2
Draw shapes on greaseproof paper or a silicone mat with a pencil. Circular shapes should have a diameter of approximately 7 to 8 inches (20 cm). Other shapes should have roughly the same area.
3
Step 3
Pipe outlines using a piping bag fitted with a 1/2 inch (12 mm) plain tip. For the base and lid, fill the outlines; for the ring, pipe a few intersecting lines inside the outline to add strength. See Figure 24.
4
Step 4
Bake using the same method as for meringue shells.
5
Step 5
Remove from the paper and dry thoroughly in a warm environment.
6
Step 6
Assemble by using a small amount of unbaked meringue to stick the meringue ring to the base.
7
Step 7
Fill with whipped cream and fruit either during preparation or after assembly. You can also use sponge cake cubes soaked in liqueur syrup.
8
Step 8
The top can be decorated with shaped meringue (Figure 25), or with cream, small meringue pieces, candied fruit and other garnishes. Chocolate can also be used as a decoration. The sides can also be covered with cream.
