Meringue with Strawberries and Cream
Delight your taste buds with the perfect blend of elegance and simplicity in this Meringue with Strawberries and Cream recipe. Featuring crisp, airy meringues made from whipped egg whites and subtly flavored with vanilla, this dessert is elevated by the rich, velvety texture of freshly whipped cream and the natural sweetness of vibrant, juicy strawberries. With just a hint of tang from white vinegar and cornstarch for added stability, these meringues bake to perfection, boasting a delicate crunch and soft, marshmallow-like center. Ideal for summer gatherings or a special treat, this effortless yet impressive recipe is ready in a few steps and beautifully garnished with fresh mint for a pop of color. Whether served as individual portions or as a show-stopping pavlova, this classic dessert is a surefire way to satisfy your guests. Perfect for those seeking a light, fruity indulgence, this recipe brings together simple ingredients to create a dessert that's as delightful to look at as it is to eat.
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Recipe Information
Ingredients
- 4 large Egg whites
- 200 g Granulated sugar
- 1 tsp Vanilla extract
- 1 tsp Cornstarch
- 1 tsp White vinegar
- 300 ml Heavy cream
- 2 tbsp Powdered sugar
- 400 g Strawberries
- 5 leaves Fresh mint leaves (optional, for garnish)
Instructions
Preheat your oven to 120°C (250°F) and line a 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, 1 tablespoon at a time, while continuing to beat the mixture. Increase the speed to high and beat until stiff peaks form and the meringue is glossy.
Gently fold in the vanilla extract, cornstarch, and white vinegar using a spatula.
Spoon or pipe the meringue onto the prepared baking sheet in small rounds or a large single circle, ensuring they are evenly spaced.
Bake the meringues in the preheated oven for 90 minutes. Once done, turn off the oven and leave the meringues inside to cool completely (about 1-2 hours). This will help prevent cracks.
While the meringue cools, whip the heavy cream with the powdered sugar until soft peaks form. Refrigerate until needed.
Wash and hull the strawberries, then slice them into halves or quarters, depending on size.
Once the meringue has cooled, carefully transfer it to a serving plate or individual dishes.
Top each meringue with a generous dollop of whipped cream and arrange the strawberries on top.
Garnish with fresh mint leaves, if desired, and serve immediately.
Nutrition Facts
Calories |
2053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 237.5 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 592 mg | 13% | |
*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.
