How to make strawberry and cream meringues.
Strawberries and cream make these meringues a sweet summer treat.
Strawberry and cream meringues
- 2 large egg whites
- 1/2 cup + 1 tbsp granulated sugar, divided
- 1 pint fresh ripe strawberries
- 1 cup 35% cream
- 2 tbsp icing sugar
- 1 tsp pure vanilla extract
1 Preheat the oven to 215.F.
2 To make the meringues, whip the egg whites with an electric hand mixer for 3 minutes, until soft peaks form. Add 1/2 cup granulated sugar, a little at a time, beating well after each addition. Beat for about 7 or 8 minutes until stiff, glossy peaks form.
3 Spoon the meringue into a piping bag fitted with a plain round nozzle. Pipe teardropshaped “kisses,” about 1" in diameter, onto a parchment paper-lined baking sheet. Bake kisses in preheated oven for 1 hour. Turn off the oven and leave meringues inside for 1 more hour to dry.
4 Meanwhile, hull the strawberries and cut them into quarters. Place in a bowl and stir in remaining 1 tbsp granulated sugar. Crush a few of the berries with the back of a spoon to release some of their juices and make a saucy mixture. Set aside.
5 Using an electric hand mixer, whip the cream with the icing sugar and vanilla extract in a chilled bowl until cream is thick but still soft.
6 To serve, place dollops of whipped cream into four dishes, adding some of the strawberry mixture, another layer of whipped cream and some meringues. Top with a couple of whole strawberries to garnish if desired.