Meringue Tarts with Strawberries
Indulge in the delicate perfection of Meringue Tarts with Strawberries—a show-stopping dessert that pairs the airy crispness of homemade meringue shells with the luscious creaminess of whipped cream and the vibrant sweetness of fresh strawberries. Crafted from just a handful of ingredients, including fluffy egg whites, a hint of vanilla, and a bright zest of lemon, these captivating tarts are as elegant as they are easy to make. Baked to a cloud-like crisp and then filled with soft, billowy whipped cream, they are finished with a juicy crown of sliced strawberries and an optional sprig of mint for a refined touch. Perfect for spring gatherings or sunny afternoons, this gluten-free dessert is a light and refreshing treat that’s sure to impress. With its harmonious blend of textures and flavors, this recipe is a guaranteed centerpiece for any occasion.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 1 teaspoon Cornstarch
- 1 teaspoon Vanilla extract
- 240 ml Heavy cream
- 2 tablespoons Powdered sugar
- 300 grams Fresh strawberries
- 1 teaspoon Lemon zest
- 6 leaves Mint leaves (optional, for garnish)
Instructions
Preheat your oven to 120°C (250°F) and line a large baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to mix. Beat until the mixture becomes glossy and stiff peaks form.
Gently fold in the cornstarch and vanilla extract until just incorporated.
Spoon the meringue mixture onto the prepared baking sheet, creating six small tart shapes with slightly raised edges to hold the filling later.
Bake the meringue shells in the preheated oven for 90 minutes, or until they are firm and can be easily lifted from the parchment paper. Turn off the oven and let the meringues cool completely inside the oven.
While the meringue shells cool, whip the heavy cream with powdered sugar in a chilled bowl until soft peaks form. Be careful not to overmix.
Wash, hull, and slice the strawberries. Toss them with the lemon zest for added freshness.
Once the meringue shells are cool, fill each one with a dollop of whipped cream and top with the strawberries.
If desired, garnish with fresh mint leaves for an extra touch of color.
Serve immediately and enjoy these light, airy, and fruity meringue tarts!
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 38.6 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
