Strawberry Cream-Filled Meringues

Whisk egg whites with sugar, bake meringue mounds until firm, then sandwich together with a fresh strawberry cream filling.

Vegetarian Dessert Gluten Free Strawberry Meringue

Estimated Nutrition

Calories

771.4

kcal / serving

3085.6 kcal total

Carbs

56.1g

per serving

224.2 g total

Fat

60.5g

per serving

242 g total

Protein

4.9g

per serving

19.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

tbsp

Icing Sugar

to taste

Dairy

500

Double Cream

Fruits

750

Strawberries

hulls removed

Other

piece

Egg Whites

free-range

Method

Preheat the oven to 130°C.

Whisk egg whites until soft peaks form, then gradually whisk in caster sugar until stiff peaks form.

Secure greaseproof paper to a tray with meringue dots and spoon 8 to 12 dollops onto the paper.

Bake for 60 to 90 minutes until firm but slightly soft in the middle and leave to cool.

Purée half the strawberries in a food processor, reserve some for garnish, and chop the remainder.

Whisk cream to soft peaks, then fold in purée, icing sugar, and chopped strawberries.

Sandwich the strawberry cream between two meringues and garnish with a whole strawberry.