The meringue, which is the base for the Vacharin, is employed in different ways to produce many desserts. Poached it becomes oeufs à la neige, mixed with nuts it becomes a Dacquoise. It can be used to make cookies like ladyfingers and as a base for an omelet soufflé. With the addition of butter it becomes a butter cream.
Petits Vacharins are small shells made of meringue that are customarily filled with ice-cream, chestnut purée, flavored whipped cream and the like.
3 egg whites
3/4 cup of superfine sugar
5 half peaches
1/2 cup raspberry jam
dash of Cointreau
few sliced almond
1/4 cup of whipped cream
- Whip the egg whites on medium to high speed.
- Add a small dash of salt before starting.
- When whites are holding a nice shape, add 1/2 cup of sugar and keep beating for 1 minutes.
- Fold in the remaining sugar. (folding part of the sugar makes for a tender meringue).
- Fit a pastry bag with a fluted tube and filled with the meringue mixture.
- Form a small vacharin by squeezing out and piping a circle to make a nest.
- Bake in 180°F to 190°F preheated oven for 1 3/4 hours. Let cool and filled with ice-cream, cover with a peach half.
- Coat with raspberry sauce (1/2 cup of raspberry jam with a dash of Cointreau, boiled)
- Decorate the top with sliced almond and whipped cream.