Learn to make these light and airy swirled strawberry meringues.
Take advantage of the season’s fresh berry bounty with these delicate confections that put a new spin on the everyday fruit bowl topped with a dollop of cream. Light, airy and easier than pie, they’re sure to become a family-favourite summertime staple.
- 1 cup chopped strawberries
- 1/2 cup granulated sugar
- 2 tbsp water, divided
- 1 tbsp freshly squeezed lemon juice
- 2 tsp cornstarch
- 1 1/2 cups granulated sugar
- 5 egg whites
- 2 tsp pure vanilla extract
- 1 tbsp crushed freeze-dried strawberries (optional)
1 To make the sauce, puree the strawberries, sugar, 1 tablespoon water and lemon juice in a blender.
2 Transfer the mixture to a saucepan and stir over medium heat until warmed through, about 2 minutes.
3 Whisk the cornstarch in a small bowl with the remaining tablespoon water until smooth; stir into the strawberry mixture.
4 Bring the strawberry mixture to a boil, stirring constantly, until thickened, about 1 minute. Transfer to a bowl; let cool completely.
5 To make the meringues, preheat the oven to 400°F. Spread the sugar onto a parchment paper-lined rimmed baking sheet; bake just until the sugar begins to turn golden, but not hard or melted, about 8 minutes. Reduce the oven to 200°F.
6 Meanwhile, in a stand mixer fitted with the whisk attachment, beat the egg whites until foamy. With the mixer on high speed, gradually beat in the hot sugar; continue beating on high until the mixture has cooled and is stiff, glossy and very thick, about 10 minutes.
7 Beat in the vanilla. Slowly add 3 tablespoons of the strawberry sauce in a steady stream. Stop beating and gently fold the mixture two or three times to create a swirled effect.
8 Drop the meringue mixture by generous 1/2 cup measures onto a large parchment paper-lined baking sheet, 2 inches apart, to form 8 meringues. Top each meringue with 1/2 teaspoon of the strawberry sauce and, with a toothpick, swirl the tops to distribute the sauce.
9 Sprinkle with the freeze-dried strawberries (if using). Bake until the meringues are crisp and no longer shiny, about 3 hours.
10 Without removing the baking sheet, turn off the heat and allow the meringues to cool in the oven for 1 hour. Remove from the oven and let cool completely. Serve with the remaining strawberry sauce. Store the leftover meringues in an airtight container for up to two weeks.
Makes: 8 meringues