Individual Strawberry Meringues
3 large egg whites, room temperature
3/4 cup caster/superfine sugar
Strawberry Sauce (optional, can substitute with jam):
250 g strawberries stems removed
2 3/4 tbsp brown sugar
2 tsp lemon juice freshly squeezed
1 tbsp orange liqueur optional
OR substitute for Stonewall Kitchen Strawberry or Cherry jam, available at Weekends
Mint sprig or leaves to garnish (optional)
Preheat oven to 250 and line 2 baking trays with baking paper.
Separate three eggs. Save the egg yolks for another use. Place the egg whites in the bowl of a stand mixer or use a bowl and hand-held electric beaters. Beat on low speed until soft peaks form.
Gradually add the sugar, about a tablespoon at a time, increasing the speed of the beaters. Beat constantly until the sugar dissolves, the mixture is thick and glossy and the meringue has stiff peaks.
To check if the sugar has dissolved, rub a small amount of meringue between your thumb and a finger to check if it’s gritty or smooth. If it’s gritty, try beating for a little longer.
Spoon or pipe the meringue mixture onto the prepared tray in six mounds.
Using the back of a spoon, smooth the mixture out, leaving a little indent in the middle of the nest.
Bake for 45 minutes or until crisp. Turn the oven off. Leave the meringues to cool in the oven. Once cool, store the meringues in an airtight container until you are ready to serve.
Top the meringues with the whipped cream and strawberry sauce or jam. Garnish with a sprig of mint for extra color.
Roughly chop the strawberries.
Add the strawberries to a saucepan, along with the brown sugar, lemon juice and orange liqueur.
Cook on a low heat for five minutes, stirring occasionally. The strawberries should be soft, but still retaining their shape.
Gradually adding the sugar ensures that you do not destroy the aeration of the whites that you have achieved through whisking, keeping them light and fluffy.