Preheat the oven to 285 F (140 C).
Line a baking tray with parchment paper.
Crack the eggs and separate the whites from the yolks. Add the egg whites to a large bowl and beat them with an electric whisk or mixer at a slow speed adding a ¼ of the sugar.
Once some volume has been added and they are looking frothy, increase the speed and add another ¼ of the sugar and beat until you have a stiff foam.
Whisk in the remainder of the sugar, a tablespoon at a time on high speed, and keep whisking until you have a stiff and glossy meringue and the sugar is fully dissolved.
Take your prepared baking sheet and pipe or spoon 12 x 3.5” circles.
Put the meringues in the oven and turn the heat down to 250F (120C) and cook for 1 hour.
Then turn off the oven and leave the meringue to cool inside.
Preheat the oven to 330F (165C).
Remove the stalks from the strawberries and cut each in half.
Place the strawberries on a baking tray, sprinkle with the sugar and drizzle with the vinegar.
Carefully stir together and roast for 25 minutes or until the strawberries are softened and glazed. Allow the strawberries to cool on the tray.
Take 10 mint leaves and chiffonade finely before adding evenly to the strawberries.
To serve, simply take the meringue and top with the natural Greek yogurt and marinated strawberries.
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Photo credit: Ruben Cabrera
Only the top restaurants, promos, and specials, hand selected by Miami foodies.
