Spring Strawberries with French Meringue
French meringue is the easiest of the meringues to make. It requires no stovetop cooking, and this recipe uses an easy 1:1 ratio of sugar and egg whites. You can make the meringue in advance and store them in an airtight container (which makes them perfect for an easy go-to dessert). This recipe will make 6 meringues. The cooking time may vary but count on 3 1/2 hours.
Ingredients
- 4 oz egg whites fresh, room temperature
- 2 tsp fresh lemon juice
- 4 oz granulated sugar
- 1 package Fresh Strawberries trimmed and sliced
- 1 tbsp balsamic glaze (crema di balsamica)
- pinch of Fleur de Sel
- 4 scoops vanilla ice cream
Instructions
- Preheat oven to 200°F (95°C).
- Place the egg whites in the bowl of a stand mixer. Turn on low speed. When the egg whites begin to get some structure, add the lemon juice. Turn up the mixer speed and rain in the sugar. Mix until the egg whites are thick and glossy and hold stiff peaks. Turn off the mixer.
- Using a large spoon (or a spatula) and place a large dollop of the whipped whites (about 3-4 inches diameter) on a rimmed baking sheet lined with parchment paper (or a silicone mat). Use the spoon to create a depression in the center. They will look like puffy, shiny white nests. Repeat five more times. Note: If you want to create something more formal in appearance, you can put the whipped whites in a pastry bag and pipe into a disk shape.
- Bake on the lower rack in the oven until meringues are dry (you will be able to pick up the edge of the meringue from the paper). If you are using an electric oven, it is recommended that you ajar the oven door with a wooden spoon. Bake for about 3 1/2- 4 hours.
- Turn off the oven. Let meringue cool for about 1 hour. Store in an airtight container.
- Slice strawberries according to size. Place in a bowl and combine with balsamic glaze and a pinch of salt. Add a quenelle (or scoop) of vanilla ice cream to the center of each meringue. Add a scoop of the strawberries on top of the ice cream.
- Serve immediately.
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