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Strawberry Topped Meringues
2 quarts fresh strawberries
1/4 cup white sugar
5 egg whites (room temperature)
1/4 teaspoon cream of tartar
3/4 cup white sugar
1 cup whipping cream
1/4 cup white sugar
1/2 teaspoon vanilla
Meringues: (May be prepared a day ahead of time).
(1) Preheat the oven to 250 degrees F.
(2) Line a baking sheet with parchment paper or a silicone baking mat.
(3) In a deep bowl, place egg whites taking care not to have any yolk in the whites.
(4) Sprinkle the cream of tartar on top of the egg whites.
(5) Beat the egg whites with an electric mixer until very foamy and thick.
(6) Very gradually, sprinkle the 3/4 cup of sugar on the egg whites while continuing to beat until the egg whites reach the “stiff peak” stage. The egg whites will hold their shape and have a glossy appearance.
(7) Transfer the beaten egg whites to a gallon-size plastic storage bag. Cut one corner of the bag’s bottom by just 3/8-inch.
(8) Make 8 individual meringues by piping five lines of meringue each four inches long and one-half inch apart. Repeat the lines of piped meringue in the opposite direction to make a lattice-type design. Complete the remaining “weaves.” You may also pipe a swirl to make a disk-like shape.
(9) Bake meringues for 45 minutes. Turn off the oven and leave in the oven for another 15 minutes. The meringues will be crusty and beige in color.
(10) Remove the meringues from the baking sheet and place on a cooling rack.
(11) When completely cooled, serve, or store in a dry, airtight container. (Humidity is the enemy of a good crispy meringue).
Strawberries: (Prepare no earlier than an hour before serving)
(1) Rinse all strawberries well. Allow to drain thoroughly or pat dry. Reserve 8 of the best strawberries with the leaves intact for garnishing.
(2) Hull the remaining strawberries and slice lengthwise.
(3) Place one-quarter of the strawberries in a shallow bowl. Sprinkle the 1/4 cup of sugar on top of the slices.
(4) With a masher, mash the strawberries and sugar to a coarse pulp.
(5) Pour the mashed strawberries over the remaining strawberry slices. Let set, stirring occasionally.
Whipped Cream:
(1) In a chilled, deep bowl (preferably a copper bowl), add the sugar and vanilla to the whipping cream allowing the sugar to dissolve.
(2) With a hand whisk or electric mixer, beat the whipping cream until soft peaks form.
(3) Alternatively, use a pressurized whipping cream container to make your own.
Serving: (Assemble just before serving).
(1) Place a meringue on each individual dessert plate.
(2) Generously spoon the strawberries on top of the meringue.
(3) Top with a generous dollop of whipped cream and garnish with the reserved berries.
(4) Serve immediately.
Makes 8 servings |
