The classic strawberry meringue: a dream of sweetness.
Freshness and crunchiness in a perfect summer dessert
The classic strawberry meringue is a classic dessert that captivates the palate with its combination of flavors and textures: the sweetness of the meringue perfectly matches the acidity of fresh strawberries, creating an irresistible contrast. The external crunchiness of the meringue contrasts with the softness of the cream and strawberries, making this dessert a unique sensory experience.
Easy to prepare and versatile for any occasion
Making the strawberry meringue is easier than you think: just a few common ingredients and a pinch of patience to obtain a scenic and delicious dessert. The meringue can be prepared in advance and stored in an airtight container, while the strawberries can be replaced with other seasonal fruits, such as peaches, apricots, or berries.
A delicious dessert, a timeless classic. Made with 2 meringue discs, based on egg whites and sugar, filled with whipped cream and fruit, in this case, strawberries, and small meringues. There are countless versions, with chocolate, lemon, coffee, always excellent. This one I propose is the base to start from, easier to make than it seems, the important thing as always is the meringue, which must be perfect.
Here are other recipes with meringue:
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 397.79 (Kcal)
- Carbohydrates 40.95 (g) of which sugars 38.44 (g)
- Proteins 3.21 (g)
- Fat 25.47 (g) of which saturated 0.01 (g)of which unsaturated 0.13 (g)
- Fibers 1.36 (g)
- Sodium 25.04 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
- 2 egg whites
- 2.8 oz sugar
- 2.8 oz powdered sugar
- 1 3/4 cups heavy whipping cream
- 4 tbsps powdered sugar
- 14 oz strawberries
- 1 tbsp lemon
Tools
- Piping bag Wenburg Premium Pastry Bag – 7 Large Nozzles – 13.8-inch Cotton Piping Bag – Professional Stainless Steel Nozzles for Decorating Cakes, Cupcakes, and Cookies – With Gift Box
- Parchment paper
- Electric whisk
- Baking tray
First, let’s prepare the meringue. When the meringue is ready, put it in a piping bag with a 0.4-inch wide nozzle.
On a sheet of parchment paper, draw two 7-inch circles with a pencil, using a plate as a template. Place the sheet on a baking tray, with the side without the pencil drawing facing up. Make the meringue disc starting from the center of the circle, and pipe the meringue in concentric circles to the edge; make the second circle as well. With the remaining meringue, make many small meringues.
Bake in a static oven at 212°F for about 1 hour, then lower to 194°F, completing the baking for about another 40 minutes.
Once the discs and meringues are cool, we can assemble the cake. Whip the cold cream with 4 tablespoons of powdered sugar until stiff peaks form. Put the cream in a piping bag with a 0.4-inch nozzle, and make many dollops of cream starting from the outer edge until the entire meringue disc is filled. Add the strawberry compote and some strawberry pieces, place the second disc, decorate with another layer of cream like the previous one, and the rest of the strawberry pieces, finish with the meringues, and here is the strawberry meringue. Cut it with a sharp and pointed knife so as not to break the cake.
Classic Strawberry Meringue Storage
The cake keeps in the fridge for a couple of days
