FOR THE MERINGUES:
4 egg whites
pinch of sea salt
½ teaspoon grated lemon zest
½ teaspoon vanilla extract
½ cup evaporated cane juice or sugar
½ cup Raspberry Sauce
Place the egg whites and pinch of salt in the bowl of an electric mixer. Whip on high speed until just foamy white. Add the evaporated cane juice, 1 tablespoon at a time, and continue beating until the meringue mixture forms stiff glossy peaks. Add the zest and vanilla extract. Do not overbeat.
Transfer the mixture to a pastry bag fitted with a medium star tube. Pipe the mixture onto a sheet pan covered with parchment paper, forming shells.
Place the pan in a very low preheated oven (150 degrees). Allow the meringue to remain in the oven until dry, at least 3 hours or overnight. Remove the sheet pan from the oven and allow to cool. Store the meringue shells in an airtight container until ready to use.
Place a scoop of ice cream in the center of a serving plate.
Sandwich the ice cream between two shells, flat side in. Pour the raspberry sauce and serve.
Hint: It is impractical to prepare a smaller amount of meringue. This recipe will make about 10 meringue shells.
We’d like to thank Chef Jacques for allowing us to reprint this recipe. His restaurant, Chez Francois, in Great Falls, Virginia, is one of the best there is anywhere. See more at http://www.chefjacques.com.