Strawberry Meringues Food

STRAWBERRY MERINGUE COOKIES

Steps:

• Preheat oven to 215 degrees F. Line a baking sheet with parchment paper; set aside.
• In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peak form. (Careful not to overbeat.)
• Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet.
• Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes.
• Remove parchment paper from baking sheet and let meringues cool completely.

STRAWBERRY MERINGUE COOKIES

Steps:

• For the remainder of the recipe, click here

STRAWBERRY PAVLOVA

Steps:

• Heat oven to 150C/130C fan/gas 2.
• Using a pencil, mark out the circumference of a dinner plate on baking parchment.
• Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
• Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
• Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
• Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
• When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.
• Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
• Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.

STRAWBERRY MERINGUE CLOUDS

Steps:

• Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
• Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
• The meringues can be stored in an airtight plastic container for up to 4 days.

ROASTED STRAWBERRY MERINGUES

Steps:

• Preheat oven to 200degC (390degF). To make the roasted strawberries place the strawberries in a small baking dish and sprinkle with sugar. Roast for 10-15 minutes or until the strawberries are soft and syrupy. Remove and set aside.
• Reduce the oven temperature to 120degC (250degF). Place the egg whites in the bowl of an electric mixer and beat until stiff peaks form. Gradually add the sugar and vinegar and beat until the mixture is thick and glossy.
• Place spoonfuls of the eggwhite mixture onto two baking trays lined with baking paper. Using the back of a teaspoon, make a dent in the centre to create a nest and bake for 25 minutes or until the meringues are crisp on the outside.
• Turn the oven off and allow the meringues to cool in the oven for 30 minutes. To serve, spoon the roasted strawberries into the centre of each meringue and top with the cream.
• Donna's suggested decoration: a rose petal for each but to remove before eating.

ROASTED STRAWBERRY MERINGUES

Steps:

• Preheat the oven to 200c. To make the roasted strawberries, place the strawberries in a small baking dish and sprinkle with the 1/3 cup castor sugar. Roast for 10-15 minutes or until the strawberries are soft and syrupy. Remove and set aside.
• For the meringues, reduce the oven temperature to 120c. Place the egg whites in the bowl of an electric mixer and beat until stiff peaks form. Gradually add the sugar and vinegar and beat until the mixture is thick and glossy.
• Place spoonfuls of the egg white mixture onto two baking trays lined with baking paper. Using the back of a teaspoon, make a dent in the centre to create a nest and bake for 25 minutes or until the meringues are crisp on the outside.
• Turn off the oven and allow the meringues to cool in the oven for 30 minutes.
• To serve, spoon the roasted strawberries into the centre of each meringue and top with the cream.

STRAWBERRY MERINGUES

Steps:

• Place egg whites in small mixwer bowl; let stand at room temperature for about 1 hour.
• Cover baking sheets with parchment paper. Draw eight 3-inch circles on parchment paper.
• For meringue, combine egg whites, vanilla, cream of tartar, and salt.
• Beat till soft peaks form.
• Gradually add 1 cup sugar, beating until stiff peaks form.
• Spread meringue over the 8 circles, using about 1/3 cup for each. Using back of spoon, shape into shells.
• Bake in 275º oven for 1 hour. For crisper meringues, turn oven off; dry meringue shells in oven with door closed about 1 hour. Peel off paper.
• Halve strawberries; sweeten with a little sugar, if desired.
• Melt chocolate and butter; cool.
• Combine whipping cream and powdered sugar; beat until stiff peaks form.
• To assemble, drizzle aoubt 1 teaspoon of the cooled chocolate mixture over each shell.
• Reserve about 1/2 cup of the whipped cream for garnish;divide remainder evenly among the shells.
• Top with the halved strawberries. Garnish with reserved whipped cream.