I love meringues. I realize that's not a sentence most people will utter in their lifetime but I stand by it. However, something that everyone can get behind is the fact that it's STRAWBERRY SEASON!!!!! We've been frequenting Verrill Farm on the reg to pick up fresh strawberries and it's almost weird how delicious and sweet they are. They're just too good!
Despite the fact that most people don't just crave meringues, this dessert really is a people pleaser. The meringue functions both as a vehicle for further deliciousness, and a crunchy surprise hiding under mounds of whipped cream and strawberries. The crunchy meringue bowl, covered in cool, light whipped cream and fresh strawberries makes for an amazing combination of textures and flavors.
Another plus is this just so happens to be a very easy dessert to make. Meringues may seem intimidating but they're just whipped egg whites. They do require quite a bit of time in the oven so just make sure you prepare ahead of time. Top with whipped cream and halved strawberries (or any berries of your choosing). Keep scrollin' for recipes!
Meringues (from Ina Garten):
6 extra - large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract
Whipped Cream with Orange Liqueur, recipe follows
Stewed berries, recipe follows
1. Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
3. Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
2 cups cold heavy cream
1 teaspoon vanilla
1. Whip the cream until it starts to thicken. Add powdered sugar (to taste), and vanilla, and continue whipping until firm. Don't overbeat!
2. Place a meringue on each plate and fill with whipped cream. Top with berries and serve.
Bode tried asking nicely for some....no luck.