Meringues with strawberries and cream

Meringues with strawberries and cream

By
From
How I cook
Serves
6
Photographer
Jason Lowe

Chewy and delectably sweet, meringues are loved by almost everyone. The best are those that have a crumbly, fragile exterior and a meltingly tender mallowy texture within. Fragrant, homegrown strawberries or raspberries – folded through billowy whipped cream – are the perfect complement.

Ingredients

Quantity Ingredient

Meringues

Quantity Ingredient
4 organic free-range large egg whites, at room temperature
pinch salt
240g caster sugar
1/2 teaspoon vanilla extract

To serve

Quantity Ingredient
200ml double cream, at room temperature
1 tablespoon icing sugar
250g strawberries, hulled

Method

  1. Preheat the oven to 150°C. Line a large baking tray with baking parchment. Put the egg whites into a large clean, dry bowl with the pinch of salt. Using a balloon whisk, start beating the whites slowly at first, in order to break them down. Once the whites have begun to froth a little, increase your speed and beat until stiff peaks form. Now add the sugar, a spoonful at a time, beating after each addition. Finally whisk in the vanilla extract. You should now have a beautifully shiny, thick meringue.
  2. Spoon the meringue into 6 generous mounds on the baking tray, spacing well apart to allow room for them to expand. Place on the middle shelf of the oven and immediately lower the oven setting to 120°C. Cook for 45 minutes, then turn off the oven and leave the meringues inside to cool completely. If you take them out as soon as they are cooked they are more liable to crack.
  3. When ready to serve, whip the cream with the icing sugar until thick, but still soft. Chop the strawberries into small pieces. Take a third of them and squish with a fork, then combine with the rest. Fold the strawberries through the cream and serve alongside the meringues.

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