Meringue with strawberries
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Ingredients
Meringue
4 egg whites (room temperature)
200 g granulated sugar
1 teaspoon potato starch
1 teaspoon lemon juice
A few drops of food coloring (yellow or brown for the “bun” effect)
Whipped Cream Filling
250 ml heavy cream (at least 30% fat)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Toppings
300 g fresh strawberries (washed, hulled, and sliced)
Instructions
Meringue – The “Buns”:
- Preheat your oven to 120°C (250°F) with top and bottom heat (no fan).
- Whisk the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, while continuously beating, until the mixture is glossy and smooth.
- Add the lemon juice and potato starch, folding gently until fully incorporated.
- Gently fold in the lemon juice.
- Divide the meringue mixture into two portions. Add a few drops of food coloring to one portion to give it a light “bun” color.
- On a baking sheet lined with parchment paper, shape 6 round discs (3 for the bottom halves and 3 for the top halves of the buns).
- Bake for about 90 minutes, or until the meringues are crisp and dry. Turn off the oven and let them cool completely with the door slightly open.
Whipped Cream
- Beat the heavy cream until stiff peaks form.
- Gradually add the powdered sugar and vanilla extract during the last few seconds of whipping.
Assembling the “Hamburger”:
- Take one meringue disc for the bottom bun and spread a generous layer of whipped cream on top.
- Arrange slices of strawberries evenly over the cream.
- Gently place another meringue disc on top as the "top bun," pressing lightly to secure.
Serving
- Serve your hamburger-shaped meringue immediately to keep the meringue crisp. It’s best enjoyed fresh and assembled just before serving!
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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