Meringues with strawberry-mint salsa

Meringues with strawberry-mint salsa

By
From
The Scandinavian Cookbook
Makes
10
Photographer
Lars Ranek

Meringue

Ingredients

Quantity Ingredient
4 egg whites
200g caster sugar
1 teaspoon vinegar
a little bit vegetable oil, for greasing

Strawberry-mint salsa

Quantity Ingredient
500g strawberries, hulled and cubed
10 mint leaves, finely chopped
100ml Elderflower cordial
200ml double cream

Method

  1. To make the meringue mixture, put the egg whites in a large clean bowl and whisk with an electric mixer until they form stiff peaks. Add the sugar one spoonful at a time, whisking after each addition. (This takes time. For the perfect result, whisk for about 10 minutes or until the sugar completely dissolves and the meringue is glossy.) Finally, add the vinegar and whisk again.
  2. Lay a piece of non-stick baking parchment on a baking tray and brush it lightly with oil. Fit a piping bag with a 0.5 cm plain nozzle and fill it with the meringue mixture. Pipe out ten round birds nests, 7 cm in diameter, on the baking paper, keeping them well spaced.
  3. Preheat the oven to 150°C and bake the meringues for 5 minutes at this temperature before reducing the heat to 130°C and continuing to bake for another 20 minutes. Leave the meringues to cool on a wire rack.
  4. Put the strawberries and mint in a bowl and pour over the elderflower cordial. Mix together gently and set aside. Whip the cream until it forms soft peaks.
  5. Place a meringue on each plate, add the whipped cream and top with the strawberry-mint salsa. Serve the meringues immediately.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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