Recipe courtesy of Michel Richard
Episode: Washington, DC
Raspberry Vacherin
4 hr
15 min
3 hr 45 min
4 hr
15 min
3 hr 45 min


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


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.

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