These strawberry meringues are soft, light as a feather, and oh so marshmallow-y. They’re not only easy. but forgiving as well. Since meringue is notoriously temperamental don’t be shocked if you don’t get the perfect crust on your first try. Weather, temperature and humidity all play a roll in the end state of meringues. The good news is no matter what texture they end in they always taste delicious and the outer crust really isn’t a big deal at all. Give it a go!
- 6 egg whites
- ½ cup sugar (plus 2 Tbsp)
- 1 tsp vanilla extract
- 32 oz strawberries, quartered (tops removed)
- In a small bowl add the quartered strawberries and two tablespoons of sugar. Toss to coat and allow to sit in the fridge overnight. This is called maceration!
- The next day preheat your oven to 300°F
- In a stand mixer or with a hand mixer add your egg whites, sugar and vanilla extract to a clean and dry bowl. There should be absolutely no fat or grease in the bowl (this includes any trace of egg yolk) or your egg whites will not whip.
- Whip the whites into stiff peaks or until they resemble whipped cream or shaving cream.
- Pipe or scoop your whipped whites onto a parchment lined baking tray into 6 equal circles and carve out a small indentation into the center of each meringue to fill with strawberries later.
- Bake your meringues for 30-60 minutes or until they brown ever so lightly and a slight crust has formed on the outside. As mentioned above so many factors can prevent this crust from forming so don't sweat it if it never does - they'll still taste incredible!
- Pro tip- Use a lightly greased spatula to move them from the baking tray to the plate you want to serve them on. Since it's essentially marshmallow this prevents them from sticking to the spatula.
- Allow to cool slightly and fill with the macerated strawberries. Enjoy!
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