Strawberry Meringue Stack


These delicious meringues are one of the best desserts to serve. They are so simple to make, impressive to look at, and delicious to eat!



Prep Time: 20 minutes

Cook Time: 50 minutes

Yield: 6 meringue stacks



Special Equipment: stand or hand mixer


Ingredients:


Meringue:

3 large egg whites

150g sugar


Strawberry Sauce:

250g frozen strawberries

2 tbsp brown sugar

2 tsp lemon juice


Mascarpone Cream:

200g mascarpone

100g icing sugar

100g double cream


Directions:


Meringue:

  1. Preheat oven to 120 Degrees C (250F).

  2. Line 2 baking trays with baking paper.

  3. Separate three eggs. 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.

  4. 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.

  5. Spoon the meringue mixture onto the prepared tray in six domes. You can use a piping bag to help you. If you are feeling fancy, use a piping tip. ( Star

  6. tip will be the best)

  7. Using the back of a spoon, smooth the mixture out, leaving a little indent in the middle of the nest. *Skip this step if you have used a piping bag.

  8. Bake for 45 minutes or until crisp. Turn the oven off. Leave the meringues to cool in the oven.

  9. Once cool, store the meringues in an airtight container until you are ready to serve.

Mascarpone Cream Filling:

  1. Whip the cream and icing sugar in the bowl of a stand mixer fitted with the whisk attachment. Or, use hand-held electric beaters, whip until the cream has soft peaks.

  2. In a separate bowl, add the mascarpone cream and loosen it with a portion of the cream. Gradually fold the cream until you get a light fluffy mixture. Chill the cream until you are about to plate.

Strawberry Sauce:

  1. Add the frozen strawberries to a saucepan, along with the brown sugar and lemon juice.

  2. Cook on a low heat for five minutes, stirring consistently. The strawberries should be soft, but still retaining their shape.

  3. Set the mixture aside and let it cool until you are ready to plate and serve.

To assemble: Top the meringues with the cream and strawberry sauce. Garnish with a sprig of mint for extra colour and a fresh strawberry.



Tips:

  1. Ensure your egg whites are at room temperature.

  2. 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.



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