Les Gourmettes #wow #pow dessert

Last week Les Gourmettes owner, Barbara Fenzl, made this beautiful and delicious dessert for her classes. Everyone was wowed.

Meringues plus Berries and Cream. They made for a glorious presentation! Light, refreshing, and perfect for spring. This will continue to be the ultimate dessert throughout the upcoming summer months.

Orange Flower Water is one of the special ingredients. Although it is added to three different components of the recipe, less than 1/2 teaspoon is used in total.

Measure carefully and do not be tempted by the notion that if a little is good then more is better. Like Rose Water, Orange Flower Water is potent and if too much is added, your dessert will end up tasting like perfume. Not a good thing!

Orange Flower Meringues with Strawberries and Whipped Cream

Meringues
2 large egg whites, at room temperature
1/2 cup sugar, divided
3/4 teaspoon cornstarch
1/4 teaspoon white balsamic vinegar
1/8 teaspoon orange flower water
Coulis
2 cups strawberries, hulled and cut into quarters
1 tablespoon plus 1 teaspoon sugar
1/8 teaspoon orange flower water
Strawberries
2 cups strawberries, hulled and sliced
1 tablespoon sugar
1/8 teaspoon orange flower water
Cream
3/4 cup heavy cream
1 teaspoon sugar
1 teaspoon vanilla extract

Meringues: Preheat oven to 275 degrees.  Line a large baking sheet with parchment paper.  Using a 2  1/2-inch round cookie cutter, trace 6 circles onto the paper, about 2 to 3 inches apart.  Turn the paper over, the circles will show through. In the bowl of an electric mixer, beat the egg whites until soft peaks form. With the mixer running, gradually add 6 tablespoons of the sugar to the whites.

In a small bowl, whisk together the remaining 2 tablespoons of sugar and the cornstarch, add it to the beaten egg whites and continue beating until they form stiff, glossy peaks.  Add the vinegar and the orange flower water. Spoon the mixture evenly between the parchment paper circles (they should be about 1 ½ inches high).  With the back of a spoon, make a slight impression in the center of each meringue.  Bake until the meringues are beige and dry to the touch, about 20 minutes.

Turn off the oven and insert a wooden spoon in the door to keep it ajar, allow the meringues to dry out for another hour.  Remove from the oven and let cool completely.

Coulis: Puree all the ingredients in a blender until smooth.  Transfer to a glass measuring cup for pouring. Cover and refrigerate until needed.

Strawberries: Mix all ingredients in a medium bowl, and stir.  Let sit until sugar is absorbed and juices form for about 20 minutes.

Cream: Using an electric mixer, whip cream until soft peaks form; add sugar and vanilla, cover, and keep chilled until needed.

Assembly: Divide the coulis between 6 salad plates, pouring into the center and swirling the plate to spread out.  Place a meringue on top. Spoon strawberries into the center of each meringue.  Dollop each with whipped cream and serve.

Serves 6