Strawberry swirl meringues {gluten and dairy free}
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This is my go-to pavlova recipe from the blog, which calls for a Swiss meringue method. Don’t let the use of a thermometer stress you out! This recipe is straightforward and easy to follow. You start by gently warming the egg whites and sugar over a warm water bath, and stir until the sugar has completely dissolved. Then you whip this mixture in a stand mixer until bright white, fluffy peaks form. The end result is light and airy clouds of meringues with a sticky marshmallowy interior, a crisp outer shell and a fruity sweet strawberry sauce marbled throughout. They’re simply divine!
Strawberry swirl meringues
Makes 22 meringues
Baker's notes:
When making the meringue, in order to achieve the fluffy, light texture, the sugar must be completely dissolved. Rub the warm egg white/sugar mixture between your fingers making sure no sugar granules are left and the mixture is smooth to the touch.
You'll need a candy thermometer to make the meringues. It's essential for this recipe and a very useful tool to have in the kitchen.
You’ll use only half of the fruit puree for this recipe. Freeze the rest for future meringues or drizzle over cheesecake or an ice cream sundae.
Ingredients
For the strawberry sauce:
180 gr. chopped strawberries, fresh or frozen
50 gr. granulated sugar
1 Tbsp water
For the meringue:
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1 1/4 cups (300 g) granulated sugar
1 teaspoon distilled white vinegar
1 tablespoon corn starch
Method
Preheat the oven to 100C/200F degrees. Line two baking sheets with parchment paper.
Start by making the sauce first, as it needs to cool down completely before using.
Strawberry sauce:
Put all the ingredients in a small pot, and bring to a boil. Cook on medium heat for 5 minutes, or until sugar dissolves and strawberries soften. Puree with an immersion blender until smooth. Put through a fine sieve and let cool completely, in the fridge uncovered. *(See baker's notes)
Meringues:
In a heatproof bowl of a standing electric mixer, combine the egg whites, cream of tartar and the sugar. Set over a small pan of simmering water. Using a candy thermometer, whisk constantly by hand until sugar is completely dissolved and mixture is smooth to the touch (*see baker's notes) and register 70C/160F degrees.
Transfer bowl to a stand mixer fitted with a whisk attachment and beat meringue on high speed until stiff, glossy peaks form and mixer bowl is cool to the touch; about 8-10 minutes. Add vinegar and sift in the corn starch. Whisk until just combined.
Drizzle 2 tablespoons of the cooled strawberry puree over the meringue and gently fold with a spatula, in two or three strokes. Do not over mix, as you want to keep the strawberry puree swirls visible. Using two spoons, mound meringue onto the lined baking sheets, making sure they are 2 inches apart. Repeat the process with the remaining 2 tablespoons of the puree.
Transfer baking sheets to the oven. Bake for about an hour and a half or until meringues lifts off parchment easily and are dry to the touch. Take out of the oven and cool completely, about 2 hours. Meringues can be kept in an airtight container for up to 3 days.
Enjoy! xx
*This recipe was first published in Laisha magazine
