Raspberry Vacherin

Recipe courtesy Chef Michel Richard of Citronelle in Washington, DC
Show: Giada's Weekend Getaways Episode: Washington, DC
TOTAL TIME: 4 hr
Prep: 15 min
Inactive Prep: --
Cook: 3 hr 45 min
 
YIELD:
LEVEL: Intermediate

ingredients

RASPBERRY VACHERIN:
  • 8 egg whites
  • 1 pound sugar
  • 1 pound raspberry powder
    RASPBERRY SAUCE:
    • Sugar
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    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).

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