Enjoy this sweet treat perfect for an afternoon tea party.
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