Recipe by Polly_Waffle_Kid
Found this recipe by Donna Hay in a Sunday magazine. Is a great recipe for dinner parties or any social events. Makes about 30-35 and is a crowd pleaser. I've made this recipe many times, and each time I have drizzled them with melted chocolate.
Top Review by omeomy #2
Delicious, dainty little goodies! I used more strawberries simply because I had more and the only other change I made was to let them sit, drying out, in the switched off oven for over an hour. I sent 24 of them off with my Grandsons to a child's birthday party ; the birthday boy and his family are close friends (ex-neighbors) who reported that all the children loved the meringues. The adults missed out so I have promised to make them again. They will be even better in the Spring/Summer when the strawberries are at their peak. Thank you Polly.
- 4 egg whites
- 1 cup caster sugar
- 1 teaspoon white vinegar
- 1 1⁄4 cups heavy cream, to serve
- 16 strawberries, hulled and halved
- 1⁄3 cup caster sugar, extra
Directions See How It's Made
- Preheat the oven to 200c. To make the roasted strawberries, place the strawberries in a small baking dish and sprinkle with the 1/3 cup castor sugar. Roast for 10-15 minutes or until the strawberries are soft and syrupy. Remove and set aside.
- For the meringues, reduce the oven temperature to 120c. Place the egg whites in the bowl of an electric mixer and beat until stiff peaks form. Gradually add the sugar and vinegar and beat until the mixture is thick and glossy.
- Place spoonfuls of the egg white mixture onto two baking trays lined with baking paper. Using the back of a teaspoon, make a dent in the centre to create a nest and bake for 25 minutes or until the meringues are crisp on the outside.
- Turn off the oven and allow the meringues to cool in the oven for 30 minutes.
- To serve, spoon the roasted strawberries into the centre of each meringue and top with the cream.