Meringues with peppered balsamic strawberries
- 2 punnets strawberries, hulled and halved
- 3 tablespoons caster sugar, plus 2/3 cup
- 2 large egg whites, at room temperature
- 1/2 teaspoon white wine vinegar
- 1/2 teaspoon vanilla extract
- 300ml pouring cream, softly whipped
- 3 tablespoons aged balsamic vinegar
- Cracked black pepper
This is a great recipe for entertaining as everything can be made beforehand and assembled when ready to serve. The ingredients can also be doubled easily.
Method
Pre-heat oven to 150 degrees. Place strawberries in a bowl and sprinkle with three tablespoons caster sugar, toss gently and set aside.
Beat egg whites with a pinch of salt until soft peaks form. Gradually add 2/3 cup caster sugar, beating well. Fold in vinegar and vanilla. Spoon six oval-shaped mounds of meringue onto a paper-lined oven tray. Reduce temperature to 100 degrees and bake meringues for 50-60 minutes. Turn heat off and leave meringues in oven to cool.
Whip cream until soft peaks form. Just before serving, combine strawberries, balsamic and six turns of the peppermill. Toss very gently.
To serve, top meringues with cream and strawberries and drizzle over juices.
