Meringues! They look just pretty and I seem to be drawn towards them like a kid to candies in a candy store.I first had these at a baker&Cook, an artisan bakery in Singapore, and they were just delicious.
Having stored a couple of egg whites to make macaroons, only to realize that the weather proved to be a dampener I decided to make meringues instead.When the world throws you lemons, make margaritas.
They turned out pretty good.Jeev brought them to his office and they disappeared quite quickly I heard. 🙂 The meringues melt in your mouth and….perhaps…….No one can have just one. 🙂
3 egg whites (108 g), at room temperature
approx 216 g caster sugar (double the weight of egg whites)
250 g strawberries
200 ml heavy cream (30% fat)
1 tbsp icing sugar, sifted
1 tsp vanilla essence
Preheat the oven at 105°C.Line 2 baking trays with baking paper/baking mat.
Put the egg whites in a large, clean, grease free bowl and using a hand mixer, beat the egg whites at high speed until very stiff peaks form.
Add half teaspoon of vanilla essence.
Gradually add the sugar, a couple of tablespoons at a time, else the meringue will get soft.
Use a piping bag fitted with a plain round nozzle.
Pipe rounds on the baking mat leaving some gap in between.
You could also use a dessert spoon to spoon the mixture on the baking tray if you are running out of piping bags. 🙂
Bake in the preheated oven for an hour.
Turn off the oven and leave the meringues inside the oven to cool completely.This can take about an hour or more.
Crush the strawberries with a fork in a bowl.You can also use your food processor.
Chill the whisk and bowl in the freezer for 10 minutes or so.Whisk the heavy cream until it forms stiff peaks and then stop.Gently fold icing sugar,strawberries and half teaspoon of vanilla essence until well mixed.
Refrigerate until ready to use.
When ready to serve, spread a little of the strawberry cream onto the base of a meringue.Top with another meringue pressing gently.Serve immediately.
Note:Unfilled meringues will keep very well for upto 5 days in an air tight container.
Always assemble the meringue just before serving to prevent them from becoming soggy.