Strawberry and Rose Vacherin
Mini berry desserts make for enticing accompaniments to a summer wedding's dessert table. Vacherins (meringues topped with rose-water whipped cream and a slice of strawberry) pay homage to the petite fruit we all love.
- Yield: Makes 120
Source: Martha Stewart Weddings, Winter 2008
- Vegetable oil, cooking spray
- 4 large egg whites
- 1 cup sugar
- Pinch of cream of tartar
- 1 cup heavy cream
- 1/2 cup rose water
- 60 small strawberries, hulled and halved
Preheat oven to 200 degrees. Lightly coat a parchment-lined baking sheet with spray. Whisk whites and sugar in a clean, heatproof mixing bowl set over a pan of simmering water. Whisk constantly until sugar dissolves and mixture is warm. Attach to mixer, add cream of tartar, and whisk on high speed until mixture is cooled, about 10 minutes.
Drop teaspoon-sized scoops of meringue on sheet; make a well in center. Bake until vacherins are crisp and can easily be removed from paper, 1 1/2 to 2 hours.
Whisk cream and rose water until medium-stiff peaks form. Top each vacherin with cream and a strawberry half.