When I lived in Scotland we would go to the bakery and get meringues, it was two meringues with the most fresh sweet cream sandwiched in the middle. We would twist them apart and the joy would last twice as long. So when I saw this dessert and realized I could make it in my own house and not have to fly half way around the world to get it, I had to make it. Turns out this is my new favorite summer dessert. The meringue is light and crispy on the outside and a little chewy on the inside. The cream on top is sweet and, well, creamy, and the strawberries top it off and make it the best dessert.
Strawberry Meringue Clouds
Recipe Source: Family Fun Magazine
for the Meringues
1 1/4 cups Granulated Sugar
1 1/2 teaspoons Cornstarch
5 Egg Whites
1/2 teaspoon Cream of Tarter
Pinch of Salt
1 teaspoon Pure Vanilla Extract
for the Topping
2 pints fresh Strawberries
1/4 cup & 2 Tablespoons Granulated Sugar
1 1/2 cups Heavy Cream
to make Meringues
Pre-heat the oven to 275 degrees. Line 2 large cookie sheets with parchment paper.
In a medium bowl stir together the sugar and the cornstarch until well blended. In a large mixing bowl for a stand mixer or using a hand mixer beat egg whites, cream of tarter, and salt until the mixture is foamy and will hold soft peaks, 2-3 minutes. Increase the speed on the mixer to med-high and slowly add 1/4 of the sugar and beat until dissolved and scrape the sides of the bowl and reapeat until all of the sugar has been added. When the whites hold a stiff peak, add the vanilla and beat until completely combined.
Using an ice cream scoop put 1/3 cup portions of the meringue, 2 inches apart on the cookie sheet. Then using a the scoop press gently into the meringue to make a well in the center. Place in the oven and reduce the temperature to 250 degrees. Bake for about an hour or until crisp on the outside but haven't really changed color. Let cool for 5 minutes on the cookie sheet then transfer to a wire rack and let cool completely.
for the Strawberries
Hull the strawberries and quarter them. Place them in a medium bowl and toss with 3 tablespoons of sugar. Mix until combined, leave out for 30 minutes then cover and refrigerate until time to serve.
for the Cream
Beat together the cream and 3 tablespoons of sugar on medium in a large mixing bowl for about 1 minute. Increase the speed to high and beat and scrape the bowl until the cream holds stiff peaks, about 3 to 4 minutes.
Assembling the desserts