With summer upon us, it’s the perfect time to not only eat fruits—while they are in their prime—but also to be super indulgent and a little naughty with cold and refreshing desserts.
There’s no need to talk about how fantastic strawberries are, especially when they are super ripe, as they are now. Rich in vitamin C and a number of minerals including folic acid and magnesium, these little red pieces of heaven are one of a number of berries that can take on additional flavors without breaking down too much.
Not a fan of strawberries or can’t find them fresh? This easy recipe is very adaptable and can be modified with other seasonal fruits.
Amplifying the flavor of the fruit in the recipe, aged balsamic works well with stone fruits and berries. If you cannot find an aged balsamic, you can substitute by using a reduced balsamic vinegar. Simply take 2 cups of balsamic vinegar, 1 cup of red wine, and half a cup of sugar and simmer gently until reduced by half. Cool down, pour into a plastic container or squeezy bottle and you are good to go.
Berries—along with all fruits—should be at room temperature before serving. Choose strawberries that are firm, plump, and free of mold and blemishes. Look for those that have a shiny, deep red color and sweet fragrant smell. Once picked, strawberries do not ripen further so avoid those that are dull, or have green or yellow patches. Wash and handle them with care, so as not to damage or bruise the fruit.
Tips
Pipe a small dot on all four corners of your baking tray to help stick the parchment paper and stop it from moving when you are piping or shaping your meringues.
Do not overbeat the egg whites, you know you have if they look fluffy but lumpy. This will produce poor meringues.
Do not worry too much about the actual shape of the meringue (unless you need the meringue to be a certain shape.) And remember, you can wet your fingers and gently reshape or flatten down any bits that are sticking up.
If you wish to use the meringue nest to hold items, as in a pavlova style, then shape each meringue by piping and building up the outside of the base or simply shape the middle with a wet teaspoon.
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.
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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