Raspberry Vacherin
- Total:
- 4 hr
- Prep:
- 15 min
- Cook:
- 3 hr 45 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.
Recipe courtesy of Michel Richard, Citronelle, Washington, DC
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