Strawberry goodies for all
A simple way to make the most of a summer favourite.
Strawberries are back in supply and they’re already looking tempting. While they’re fine served on their own, everyone loves them alongside some sort of meringue. This simple recipe will allow you to quickly whip up something that every strawberry lover will devour.
Strawberry meringues with strawberry and rose water mousse Makes about 20 meringue sandwiches
Meringues
■ 6 egg whites (at room temperature) ■ 300g caster sugar
■ 2 teaspoons strawberry powder
■ 1 teaspoon white vinegar
■ Icing sugar to dust
Preheat the oven to 120 degrees Celsius fan bake, and line two baking trays with baking paper.
In a scrupulously clean stainless steel bowl, use an electric mixer to beat the egg whites with a pinch of salt until stiff peaks form. Continue to beat while slowly adding the sugar, 50g-100g at a time, beating until thick and glossy. Rub a little mix between your fingertips to make sure all the sugar has dissolved.
Sprinkle the strawberry powder and vinegar over the meringue then gently fold in. Spoon the meringue into a piping bag with a star-shaped nozzle attachment. Pipe small spirals, about three layers high, on to the
prepared baking trays (you should get about 40).
Finish the end of each spiral with a sharp pull off to form a neat tip on each meringue.
Dust with sieved icing sugar, then bake for one hour. Turn off the oven, then allow the meringues to cool completely with the door closed.
Strawberry and rose water mousse
■ 2 teaspoons strawberry powder
■ 2 teaspoons rose water
(or 1 teaspoon pure rose essence)
■ 250ml thickened cream
■ 250g strawberries (hulled), cut into small dice ■ 100g caster sugar
■ 10g powdered gelatine
■ 2 egg whites
Dissolve the strawberry powder in the rose water, then add to the cream and beat until stiff peaks form. Reserve. Put the diced strawberries and sugar in a saucepan with one tablespoon of water. Cook over a medium heat for 7-10 minutes, or until thick and sticky. Remove from the heat and sprinkle the gelatine over the strawberry mixture then stir quickly to dissolve the granules.
Beat the egg whites to soft peaks. Fold the strawberry mix through the cream mixture, then fold in the egg whites. Taste and add a little more rose water, if necessary, then transfer to a shallow dish and refrigerate for 2-3 hours, or until set.
When ready to serve, pipe a little rose water mousse on to the base of half of the meringues, then sandwich together with the remaining meringues.
Dust liberally with icing sugar, if desired, then serve.