There are still strawberries everywhere and I just can not resist! I love them fresh, on its own or as a part of a simple dessert like this one. When it comes to meringue, I am not a fan of the marshmallow like meringues. I like it completely dry of a little chewy. This one is chewy on the inside and dry on the outside.
Strawberry meringueCourse: Desserts
3 egg whites
Pinch of salt
1,8 dl sugar
2,5 dl heavy cream (I used Serbian slag)
500 gr strawberries
Powdered sugar for decoration (optional)
- Wipe the bowl and the mixer attachment with some vinegar to make sure there is no fat on.
- Cover baking tray with a piece of baking paper.
- Place egg whites in a bowl and using electric mixer, mix until foamy consistency. Then, add salt and mix until you reach stiffer consistency. Start adding sugar, one tablespoon at the time. Continue mixing until stiff picks. Add vanilla and mix it in briefly. If you rub some of the meringue between you fingers, it should be smooth with no sugar grains left.
- Wash the strawberries then place half in a blender. Blend until smooth puree consistency. Cut the other half into slices.
- Add a tablespoon or two in to the meringue and fold in briefly.
- Using spoons, divide the meringue into six equally sized small meringues.
- Bake at 150 °C for around 2 hours or until the bottoms are hard and you can easily remove meringues from the paper. Leave to cool completely before serving.
- Whisk the heavy cream or slag. Add sugar to taste.
- To serve, on a plate, place one meringue, top with a couple of tablespoons of cream, a drizzle of strawberry puree and some strawberry slices. Dust over with some powdered sugar.