Thursday, April 11, 2013

Individual Strawberry Meringues

A meringue is just whipped egg whites and sugar that’s been baked at a low temperature. You can make individual meringues or one big one that you cut in wedges to serve.

(adapted from (mostly translated from)

4 egg whites (save the yolks and use them in Hollandaise sauce or custard, or give them to the dog)
1-1/4 c sugar
1 t white vinegar
1 t cornstarch
1 t vanilla extract

Heat oven to 300. Using a pencil, trace around the outside of a cup or bowl about 4" in diameter on parchment paper or foil, being careful not to tear the paper or foil. Beat the eggs until they form soft peaks, then beat in the sugar, 1 tablespoon at a time, until the meringue looks glossy. Beat in the vinegar, cornstarch and vanilla. Pile the meringue onto the circles and use the back of spoon to make them bowl shaped. Bake at 275 for about 45 minutes, then turn off the heat and let the meringues cool completely inside the oven. Leave them in the cold oven as long as you can. The dry air in there will make it keep better than being out in the more humid kitchen. (Don’t forget it’s in there, though, and turn on the oven! I find that fastening a note to the on/off switch for the oven is a good idea.)

1 lb strawberries
1/4 c sugar

Wash the strawberries and pull out any stems and leaves. Let them dry completely. Slice them if they’re large, or leave them whole if they are small. Add the sugar and let them sit for at least a few minutes. The sugar will make them juicy. Fill the meringues with the strawberries. A dollop of whipped cream on top is a nice touch, as is a fresh mint leaf or two.

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