Recipe courtesy of Michel Richard and Michel Richard
Episode: Washington, DC
Print
Raspberry Vacherin
Total:
4 hr
Active:
15 min
Level:
Intermediate
Total:
4 hr
Active:
15 min
Level:
Intermediate

Ingredients

Raspberry Vacherin:
  • 8 egg whites
  • 1 pound sugar
  • 1 pound raspberry powder
Raspberry Sauce:
  • 1 basket fresh raspberries or 1 bag frozen strawberries
  • Sugar

Directions

Preheat the oven to 190 degrees F.

Whip the egg whites until fluffy using a standing or hand held mixer. While on high speed, add 1/2 of the sugar. Slow to low speed and add the remainder of the sugar. Beat for 3 more minutes.

Add the raspberry powder by hand and mix with a spatula. Place the mixture into a pastry bag. Place a piece of parchment paper onto a baking sheet. Using the pastry bag, create round domes with the mixture.

Place in the oven at for 2 1/2 hours. Keep oven on. Remove from the oven and scoop out the insides with a spoon. Place back onto baking sheet and cook again for 1 hour at 190 degrees F.

Let cool and store in a dry place.

For Raspberry Sauce:

Blend 1 basket of fresh raspberries with sugar to taste. (Frozen raspberries may be substituted).

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Vacherin

Vacherin Mont D'Or with Ripe Pears and Drageed Hazelnuts

Raspberry Hot Chocolate

Recipe courtesy of Aida Mollenkamp

On TV

So Much Pretty Food Here