I really like the combination of strawberry and meringue, especially for Valentine’s, and I’ve also posted a strawberry and meringue dessert option here. This time, I wanted to try heart-shaped, strawberry-flavoured meringues, to give out as treats in the shops this weekend. It worked quite well, although the colour wasn’t as pink as I had hoped. They are very tasty, though, and they look quite decorative as well.
In case you’re wondering, the boy in the photos is my nephew Ryan, who is here in Dingle from Germany, on his mid-term break. He loves cooking, and after a very small amount of instruction, he turned out to be quite proficient at the piping!
Murphys Strawberry Mini Meringues
- 3 medium egg whites
- 130 g sugar
- 1 teaspoon lemon juice
- 1 tablespoon strawberry coulis (recipe here, but leave out the sage!)
What to Do:
- Preheat the oven to 100C.
- Beat the egg whites in a dry glass or stainless steel bowl (if using an electric mixer, do this at medium speed rather than high speed, which will take a bit longer but give the meringues more strength) until foamy.
- Add the lemon juice.
- Continue mixing until they are fairly stiff.
- Beat in the sugar in a slow stream.
- Beat until very stiff and shiny.
- Mix in the strawberry coulis.
- Transfer to a piping bag and pipe out little hearts on a baking tray or silicone mat.
- Bake for 60 minutes.
- Cool on on the mat, then carefully twist to remove.
- Store in an air-tight container.
Makes about 60 small hearts.
- If you want to make meringue nests, start in the centre, work out in a tight spiral, then build up the sides.
- Please do follow my instructions about the mixing speed. If you mix them on high, the meringues will not be as strong and could develop unsightly bubbles.