It’s amazing, this dessert. When served in clear martini-style glasses, it looks very elegant. You can layer the cream and strawberry mixture as seen in the image if you’d like. For more flavor and color, you can also include blackberries.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 large egg whites
- 1 pinch salt
- 1 cup white sugar
- ¾ pound fresh strawberries
- 2 tablespoons sweet sherry
- 1 tablespoon white sugar
- ½ cup heavy cream
Instructions
- Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
- Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
- Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
- Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
- Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
- Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 151 mg |
| Sugars | 58 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |