Strawberry Meringues

If you think making meringues is too tricky, then think again. These strawberry meringues are simply awesome and would be ideal as a special treat for mom on Mothers Day or serve with sliced strawberries as a delicious end to a meal.

With only two ingredients, eggs and sugar, meringues are among the easiest of all cookies.

Not only that, with the help of a piping bag fitted with a fancy nozzle, some fruit or flowers for decoration and your own imagination, you can turn out these heavenly meringue cookies that look professional.

Once you know the little tips and tricks you will be turning out perfect meringues each and every time.

Recipe for Strawberry Meringues

Ingredients

• 2 egg whites
• 115 g / 4 oz / ½ cup superfine / caster sugar

Filling

• 55 g / 2 oz strawberries
• 2 tablespoon confectioners / icing sugar
• 3 tablespoons rose water
• 2/3 cup double cream

To Decorate

• 12 fresh strawberries

Method

1. Line 2 large baking sheets with baking parchment. Preheat the oven to 110°C / 225°F.

2. Place the egg whites in a large clean bowl and beat with an electric mixer until soft peaks form.

3. Beat in the sugar gradually, beating until just combined. Once the last of the sugar has been added beat for about 2 - 3 minutes until stiff peaks form. The mixture should be smooth and glossy and the sugar dissolved. Once you reach this stage do not continue beating after this point.

4. Spoon the meringue into a piping bag fitted with a large star nozzle. Pipe 3 inch lengths onto the baking sheets. Bake in the oven for one hour, or until the meringues are dry and crisp. They should have a pale, off-white color. Turn the oven off and leave them to cool in the oven with the door ajar.

5. Remove from the oven and carefully remove from the baking paper.

To make the filling

6. Puree the strawberries in a blender or food processor. Strain the puree through a sieve into a bowl and stir in the confectioners sugar. Add the rose water.

7. In a separate bowl whip the cream until thick. Stir in the strawberry puree and mix well.

8. Join the cooled meringues together with the strawberry cream and decorate with pieces of sliced strawberries.

9. They will store unfilled in an airtight container for up to 3 weeks.

10. Fill the meringues just before serving.

Makes 12

Cook’s Tips

• Make sure the bowl is dry and grease free before beating the egg whites. I always wash and thoroughly dry the bowl before starting.

• Stiff peaks means the mixture holds its shape when the beaters are lifted out.

• Bring your eggs to room temperature before you begin.

• It is important not to overbeat your meringue mixture otherwise they will collapse during baking.