Cinnamon Meringues with Raspberries and Hazelnut Creme Anglaise

Introduction

These cinnamon meringues bake low at 200°F until crisp, then get topped with raspberries roasted just until glistening and a pool of chilled hazelnut creme anglaise. You get a dessert with clear contrast—dry, crunchy shell, soft berries, and cool custard—and most of the work can be done ahead before serving.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 2 hours 5 minutes
• Total Time: 2 hours 25 minutes
• Servings: 4

Ingredients

• 5 egg whites, at room temperature
• 1 pinch of cream of tartar
• 1 cup plus 1 tablespoon granulated sugar, divided
• ⅛ teaspoon cinnamon
• 1 pint fresh raspberries
• 1 tablespoon toasted hazelnut oil
• 1⅓ cups hazelnut creme anglaise, chilled

Instructions

1. Heat the oven to 200°F (90ºC).
2. In the bowl of a standing mixer or with a hand-held mixer, whip egg whites and cream of tartar on high speed until soft peaks form, about 1 minute.
3. Reduce mixer speed to low and add 1 cup sugar in a steady stream; continue whipping until stiff and glossy, about 4 minutes.
4. Whip in cinnamon.
5. Fill a pastry bag fitted with a medium star tip with the meringue.
6. Onto a Silpat or oiled piece of parchment paper, pipe the mixture into rounds, starting in the center and moving outward in a spiral to form a 3-inch disk.
7. Bake for 2 hours, until crisp but not browned.
8. Cool on the Silpat or parchment, then carefully remove the meringues.
9. Set aside, uncovered, on a wire rack in a cool, dry place.
10. Increase oven temperature to 350°F.
11. Toss raspberries with remaining 1 tablespoon sugar and hazelnut oil.
12. Mound the berries on a baking sheet lined with Silpat or parchment paper and roast them for about 5 minutes, until glistening and very fragrant, but not mushy.
13. Remove from the oven.
14. Pour ⅓ cup of chilled hazelnut creme anglaise into the middle of a soup plate.
15. Place a cooled meringue in the center, then spoon ¼ of the roasted raspberries on top of each meringue.
16. Serve immediately.

Variations

• Replace the fresh raspberries with blackberries. They hold their shape well when roasted and give you a slightly deeper, less sharp berry flavor.
• Swap the cinnamon for ground cardamom. The meringue stays crisp, but the spice profile shifts from warm and familiar to more floral.
• Use almond creme anglaise instead of hazelnut creme anglaise. You keep the nutty element, but the finish is lighter and less toasted.
• Pipe smaller rounds in the shaping step instead of 3-inch disks. You get more individual portions and a higher crisp-to-creme-anglaise ratio.
• Skip the roasting step and use fresh raspberries as-is. The fruit stays firmer and brighter, with less syrupy juice on the plate.

Tips for Success

• Make sure the mixer bowl and beaters are completely clean and dry before whipping the egg whites; any grease will slow or stop volume.
• Add the 1 cup of sugar gradually once soft peaks form so the meringue turns stiff and glossy instead of grainy.
• Pull the meringues when they are crisp but still pale; browning means the oven is running too hot.
• Let the meringues cool fully on the Silpat or parchment before removing them so they release cleanly.
• Assemble only at serving time, because the chilled hazelnut creme anglaise and roasted raspberries will soften the meringue quickly.

Storage and Reheating

Store the components separately. Keep the meringues in an airtight container at room temperature for up to 2 days; do not refrigerate them, because humidity makes them sticky. Freeze the meringues in an airtight container for up to 1 month, then thaw uncovered at room temperature.

Store the roasted raspberries in an airtight container in the fridge for up to 2 days. You can freeze them for up to 1 month, but they will be softer after thawing.

Store the hazelnut creme anglaise in an airtight container in the fridge for up to 2 days. Do not freeze it, since the texture can split or go grainy.

The assembled dessert does not store well. If the meringues lose some crispness, refresh them in a 200°F oven for 5 to 10 minutes and cool before serving. Warm the raspberries briefly in the microwave or in a small pan over low heat, and keep the creme anglaise chilled.

FAQ

Can you make the meringues ahead of time?

Yes. Bake and cool them up to 2 days ahead, then keep them in an airtight container at room temperature.

Why didn’t the egg whites reach stiff, glossy peaks?

The usual causes are grease in the bowl, sugar added too quickly, or egg whites that were not whipped long enough after the sugar went in.

Can you use frozen raspberries instead of fresh?

Yes, but roast them straight from frozen and expect more juice and a softer final texture. They may need an extra minute or two in the oven.

Can you make this without hazelnuts?

You can replace the toasted hazelnut oil with a neutral oil and use a plain or vanilla creme anglaise. The dessert will lose the nutty finish but still works structurally.