Star Anise Meringues With Mango Coulis Raspberries Recipes

MERINGUE STARS

Steps:

• Make vanilla and coffee meringues:
• Preheat oven to 200°F with racks in upper, middle, and lower thirds of oven (or use 2 racks and bake in batches). Line 2 or 3 large baking sheets with parchment paper.
• Beat 1 egg white with vanilla (for vanilla meringues) and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in 2 tablespoons superfine sugar gently but thoroughly.
• Transfer meringue to a pastry bag fitted with tip, then dab some meringue under corners of parchment on all baking sheets to secure to sheets. Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.
• Make coffee meringues using same amounts and procedure as above but using espresso powder (1 1/2 teaspoons) in place of vanilla.
• Make chocolate meringues:
• Sift cocoa through a fine-mesh sieve and whisk together with 2 tablespoons superfine sugar.
• Beat remaining egg white with a pinch each of cream of tartar and salt with mixer at medium-high speed until it just holds soft peaks. Add remaining 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in cocoa mixture gently but thoroughly.
• Transfer meringue to a pastry bag and pipe more stars.
• Bake meringues:
• Bake, switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm, 1 1/2 to 2 hours. (Meringues are done when they release from parchment.)
• Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.
• Dip meringues in chocolate:
• Line a large baking sheet with parchment or wax paper.
• Stir together chocolate and vegetable oil until completely smooth. Peel meringues off parchment, then dip bottom of each into chocolate, allowing excess to drip off. Transfer meringues to lined baking sheet, arranging as close together as possible, and when baking sheet is full, freeze meringues just until chocolate is set, about 3 minutes. Remove meringues from freezer.

BANANA MERINGUE WITH RASPBERRY COULIS

Steps:

• Puree raspberries and sugar in blender. Strain into small bowl. Mix in brandy. (Can be prepared up to 1 day ahead. Cover and refrigerate.) Set aside.
• Preheat oven to 400°F. Beat egg whites and salt in medium bowl to soft peaks. Gradually add sugar, beating until stiff peaks form. Arrange bananas on baking sheet. Spoon meringue into pastry bag fitted with medium (no. 6) star tip. Pipe meringue over bananas in decorative pattern, covering most of banana surface.
• Bake bananas until meringue is deep golden brown, about 15 minutes. Transfer bananas to plates. Spoon raspberry sauce around and serve.