Meringues with Roasted Strawberries takes the seasonal strawberries and leftover egg whites you might have sitting in your freezer that you’ve needed an excuse to make something with them.
This is your excuse!! Meringues are actually really easy because they’re unfussy and though they do need a little baking time, the easiest time to make meringues or even pavlova is in the evening. How are you celebrating strawberry season friends?
Why you might ask…because you can switch that oven off and head to bed is the answer! The next morning you’ll awake to the foundation for whatever you might be intending to use your whipped and baked egg whites with and in today’s case, roasted strawberries are the answer!
Roasted strawberries have been a mainstay in my kitchen for over a decade and most often people I spoke to hadn’t even heard of roasting them…trust me…not only do they work incredibly well here, but they are such a fantastic way to prolong the life of these early summer fruit that you’ll wish you knew this trick earlier.
This summer it seems roasted strawberries are a way more popular option so if you have a surplus of them sitting in your fridge, well this is a great way to serve roasted strawberries.
How to prepare Meringues with Roasted Strawberries
- Strawbs: Combine the ingredients for the strawberries, cover with aluminum foil and bake until fragrant.
- Cool: Set the strawberries aside to cool fully (or even make ahead by a day).
- Whip it: Whip the egg whites until soft peaks form.
- Sugar: Slowly add in the sugar and incorporate, repeating until all the sugar has been combined.
- Shape: Place a quarter of the meringue onto a baking tray and shape. Continue with the remaining meringue.
- Bake: Place in the oven and bake, ensuring the meringues don’t begin to color.
- Oven off: Turn the oven off and leave the meringues inside until the oven has cooled completely.
- Serve: Plate up the meringues, top with whipped cream and spoonfuls of the roasted strawberries and a little syrup. Dig in!
Tips for the best Meringues with Roasted Strawberries
Orange peel in the roasted strawberries: The acidity in oranges lends a perfect balance through the strawberries that can't be found without a little peel. If you hate citrus you could absolutely leave it out, but maybe add ¼ teaspoon of balsamic vinegar and stir through to cut through the sweetness of the strawberries.
Roasted strawberries: Roasted strawberries can be made ahead and kept in the fridge for up to 3 days, in fact, these are great served chilled on top of the meringues.
Meringues can be made ahead: Meringues can be made up to 3 days ahead and kept covered in a container.
Best served: Meringue, doesn’t have anything to keep that exterior firm once the topping is put on top so these are best served within 30 minutes of plating.
More roasted strawberry recipes you'll enjoy
Roasted Strawberries and Custard
Scones with Roasted Strawberries
Strawberry Shortbread Semifreddo
How to make:
Preheat the oven to 220C/430F.
Combine the strawberries, sugar, vanilla bean and orange peel together and cover with aluminum foil tightly.
Place in the oven and bake for 12-15 minutes, you’ll know these are done when you can smell them.
Remove from the oven and allow to cool.
Lower the oven temperature to 120C/250F and greaseproof a baking tray with paper.
Beat egg whites until soft peaks form then slowly add the sugar in tablespoonfuls until fully incorporated then continue with the remaining sugar until it has been mixed in and the meringues don’t feel gritty and have a slight gloss.
Spoon a quarter of the mixture onto the baking tray and carefully push the center in to make a basket shape.
Continue with the remaining mixture then bake in the oven for 90 minutes.
Turn the oven off and allow to cool fully before removing.
When ready to serve, place on a serving tray, spoon a quarter of the whipped cream into the center of the meringue, spoon over some of the roasted strawberries and juice.
Enjoy!
Meringues with Roasted Strawberries
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 4
- Category: Desserts
- Diet: Gluten Free
Description
Dreamy meringues topped with whipped cream and roasted strawberries are an easy make ahead to pull together swiftly and impress guests.
Ingredients
Roasted Strawberries
100 grams / ¼ pound strawberries
2 tablespoons superfine/caster sugar
¼ vanilla bean, halved
Peel of ¼ orange
Meringues
3 egg whites, room temperature
100 grams / ½ cup superfine/caster sugar
To serve
½ cup whipped cream
Instructions
- Preheat the oven to 220C/430F.
- Combine the strawberries, sugar, vanilla bean and orange peel together and cover with aluminum foil tightly.
- Place in the oven and bake for 12-15 minutes, you’ll know these are done when you can smell them.
- Remove from the oven and allow to cool.
- Lower the oven temperature to 120C/250F and greaseproof a baking tray with paper.
- Beat egg whites until soft peaks form then slowly add the sugar in tablespoonfuls until fully incorporated then continue with the remaining sugar until it has been mixed in and the meringues don’t feel gritty and have a slight gloss.
- Spoon a quarter of the mixture onto the baking tray and carefully push the center in to make a basket shape.
- Continue with the remaining mixture then bake in the oven for 90 minutes.
- Turn the oven off and allow to cool fully before removing.
- When ready to serve, place on a serving tray, spoon a quarter of the whipped cream into the center of the meringue, spoon over some of the roasted strawberries and juice.
- Enjoy!
Notes
Orange peel in the roasted strawberries: The acidity in oranges lends a perfect balance through the strawberries that can't be found without a little peel. If you hate citrus you could absolutely leave it out, but maybe add ¼ teaspoon of balsamic vinegar and stir through to cut through the sweetness of the strawberries.
Roasted strawberries: Roasted strawberries can be made ahead and kept in the fridge for up to 3 days, in fact, these are great served chilled on top of the meringues.
Meringues can be made ahead: Meringues can be made up to 3 days ahead and kept covered in a container.
Best served: Meringue, doesn’t have anything to keep that exterior firm once the topping is put on top so these are best served within 30 minutes of plating.
Recipe by Roamingtaste
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