Meringue Bombe

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Meringue Bombe

Yield: 1 8-inch dessert

# of Servings: 8 to 10

Ingredients
Meringue:

4 egg whites (4 fl oz)
1 pinch salt
1 tbl (.30 oz / 9 g) cornstarch
1 cup (7 oz / 198 g) sugar

2 tsp vanilla extract
1 tsp fresh lemon juice

Whipped cream:

2 cups (16 fl oz) heavy cream
3 tbl (.80 oz / 23 g) confectioners’ sugar, sifted
1 tsp vanilla extract

1 recipe Raspberry Sauce

Special tools and equipment needed: 

• One 8″ springform pan
• Parchment paper sheet (to fit baking sheet) and 8″ parchment paper circle
• Stand mixer with wire whip 
• Optional: 21″ plastic pastry bag and a ½” plain round tip (#864)

Pre-recipe preparations:

• Preheat oven to 250 °F.
• Trace two 8″ circles on a parchment paper, and turn upside down.
• Lightly oil the bottom and sides of the springform. Place the parchment circle on the bottom.

Directions
Meringue: 

1. In clean bowl, whisk egg whites on medium speed (KA # 6) for about a minute until frothy. Add salt and cornstarch.
2. Increase speed to medium high (KA speed # 8) and beat until soft peaks.
3. Continuing on the same speed, slowly add the sugar and continue to beat until a stiff meringue. This could take several minutes.
4. On low – medium speed (KA #4), add the lemon juice and vanilla and mix just until combined.
5. Place a dab of meringue under each corner of the parchment to hold it in place.
6. Pipe or spread the meringue in the traced 8″ circles. Any leftover meringue should be piped or spread on the parchment for testing doneness.
7. Bake at 250 °F for 1 ¼ hours. The meringue should turn a slightly off-white color.
8. Reduce heat to 200 °F and continue baking for another 45 minutes. Total baking time is 2 hours. 
9. Turn oven off and leave meringue in oven for another 2 hours, or overnight¹ .

Finishing: 

1. Break the meringue into large pieces. There should be a generous 1 qt. of meringue pieces. Set aside. 
2. In a chilled mixing bowl, whip the cream, sugar and vanilla extract just until very soft peaks. The cream will continue to thicken as you mix the meringue pieces in so do not over whip. 
3. Fold in the meringue pieces just until combined.
4. Pour and spread into the prepared springform pan. 
5. Cover with plastic film pressed against the top and freeze for up to 3 weeks.
6. Slice and let sit on plates for 2 minutes to soften.  
7. Cover with raspberry sauce, garnish with a mint sprig.

Notes: 

For the two hours or more the meringue is in the turned off oven it is a good idea to put a post-it note by the oven as reminder. Otherwise, someone may turn the oven on and the poor meringue would be toast.

Baking tips: 

• If the meringues are not dry and crispy when removed from the oven, or become soft before finishing the dessert, place them in 200 °F oven for 45 minutes to dry and crisp.