Strawberry meringues with cream

Strawberry meringues with cream

By
From
Slow
Serves
4
Photographer
Tara Fisher

Who doesn’t like strawberries, meringue and cream? And it’s even better when they’re all combined together. This dish can be made with fresh strawberries or raspberries – either way, during cooking they leak out a gooey mixture that adds to the flavour even more.

Ingredients

Quantity Ingredient
550g strawberries
4 egg whites
110g caster sugar
110g icing sugar, sifted
20g icing sugar, for the sauce
250ml double cream

Method

  1. Preheat the oven to 100°C and line a baking sheet with baking parchment. Hull the strawberries and cut them in half. Beat the egg whites with the caster sugar in a grease-free bowl until stiff peaks form. Add the 110g icing sugar and continue to beat for 4–6 minutes, or until the mixture is smooth and shiny.
  2. Using a large metal spoon, fold just under half of the strawberries lightly into the meringue mixture. With the same spoon, carefully place 8 even-sized spoonfuls of the mixture onto the sheet. Bake in the oven for 2 hours.
  3. While the meringues are cooking, place the remaining strawberries, 3 tablespoons water and the 20g icing sugar in a blender and process to a purée, then pass it through a sieve to remove the seeds. Set aside.
  4. When the meringues are cooked, remove them from the oven and allow to cool slightly before removing from the baking sheet using a palette knife. Transfer to a wire cooling rack and set aside. Place the double cream in a bowl and whip until soft peaks form, then serve along with the meringues and the strawberry sauce.
Tags:
James Martin
Saturday Kitchen
slow cooking
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