Strawberry Meringue Recipe

Summer is only around the corner, and what says “Summer” more than great weather, great times, and great food!? As the skies get lighter, it’s only fair that your desserts do too, right? Well, you won’t get much lighter than this! This delicious strawberry meringue recipe will leave your mouth watering, and your brain tingling!

What you’ll need:

Meringue

3 large egg whites

¾ cup caster/superfine sugar (the name will differ, depending on your region)

Strawberry sauce

250 g strawberries stems removed

2 tablespoon brown sugar

2 teaspoon lemon juice freshly squeezed

1 tablespoon orange liqueur optional

Topping

1 ½ cups whipping/thickened cream

Mint sprig or leaves to garnish optional

What you’ll need to do:

Meringue

Step 1

Preheat the oven to 250°F (120°C).

Step 2

Line 2 baking trays with baking paper

Step 3

Separate three eggs. Save the egg yolks for another use. Place the egg whites in the bowl of a stand mixer or use a bowl and hand-held electric beaters. Beat on low speed until soft peaks form

Step 4

Gradually add the sugar, about a tablespoon at a time, increasing the speed of the beaters. Beat constantly until the sugar dissolves, the mixture is thick and glossy and the meringue has stiff peaks

Step 5

To check if the sugar has dissolved, rub a small amount of meringue between your thumb and a finger to check if it’s gritty or smooth. If it’s gritty, try beating for a little longer

Step 6

Spoon the meringue mixture onto the prepared tray in six mounds

Step 7

Using the back of a spoon, smooth the mixture out, leaving a little indent in the middle of the nest

Step 8

Bake for 45 minutes or until crisp

Step 9

Turn the oven off

Step 10

Leave the meringues to cool in the oven

Step 11

Once cool, store the meringues in an airtight container until you are ready to serve

Step 12

Whip the cream in the bowl of a stand mixer fitted with the whisk attachment or, use hand-held electric beaters, whip until the cream has soft peaks

Step 13

Top the meringues with the cream and strawberry sauce. Garnish with a sprig of mint for extra colour

Strawberry sauce

Step 1

Roughly chop the strawberries

Step 2

Add the strawberries to a saucepan, along with the brown sugar, lemon juice and orange liqueur

Step 3

Cook on a low heat for five minutes, stirring occasionally. The strawberries should be soft, but still retaining their shape

Notes

Ensure your egg whites are at room temperature

Caster Sugar is also known as Superfine Sugar. It dissolves easier than regular sugar

Do not over-whip the cream or you will end up with butter

Gradually adding the sugar ensures that you do not destroy the aeration of the whites that you have achieved through whisking, keeping them light and fluffy

Sugar wasn’t added to the cream, but you can add it until it’s sufficiently sweet to your taste

(Source)