Meringues are one of those things that people find a bit scary to bake. There are a few things you have to get just right for them to come out good. Usually as long as you use a comprehensive recipe and follow it correctly, even seemingly difficult things can become straightforward. I already knew the basic recipe for meringues, but adding strawberry was a bit of a risk. I didn't know at the time how the extra liquid would affect the consistency of the mixture, or how it would react to the fruit itself. Turns out, strawberry and meringue mix go pretty well together. My mum and my nan, and all my housemates were very complimentary.
Be afraid of the meringues no longer! Here is the super simple recipe for really delicious strawberry meringues:
You will need a blender, clean grease-free bowl, an electric whisk, mixing bowl, baking paper and baking tray.
How to do it:
- Preheat the oven to 120°c, 250°f, gas mark 1/2 and prepare a large baking tray with baking paper
- Puree the strawberries ready for use later. They should be a thick liquid for folding into the meringue mixture. If you're struggling to puree the strawberries add a drop of water to help your blender along.
- Whisk the egg whites up so they're fluffy, add the vanilla, then add the sugar slowly and whisk until the mixture forms stiff peaks. This will take about 15 minutes.
- Once the egg mixture is ready, carefully fold in the strawberry sauce. Try not to mix it too much - you don't want to to knock the air out, and it's kinda cool if they have wisps of strawberry.
- Dollop the mixture onto the baking tray, about 1 generous tablespoon per meringue. Pop them in the oven, checking after 1 hour, baking for up to an hour and a half.
- When you think they're ready carefully pick one up and tap the bottom. If it's solid and makes a hollow sound, the meringues are ready.
- Leave to cool and eat with a cup of coffee, or serve with strawberries and ice cream.