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 / 1/4 pound strawberries
2 tablespoons superfine/caster sugar
1/4 vanilla bean, halved
Peel of 1/4 orange
Meringues
3 egg whites, room temperature
100 grams / 1/2 cup superfine/caster sugar
To serve
1/2 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 1/4 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