I kept trying to come up with a clever name for this little beaut. Something more clever then ‘Strawberry Almond Meringue’. There was … ‘She’s Got Sass’, ‘Not Your Mama’s Shortcake’… and a few others that made the list. In the end, it went back to the basic title you see before you now. But I must say… this airy dessert may have a plain Jane name… but it’s got serious style.
This was my first venture into the world of meringues. Crazy, I know. It’s just never been a part of any recipes I’ve made in the past. Boy am I glad I gave it a go. Soooo good! And way easier then I ever thought it would be!
Keep reading for the recipe and step by step.
6 egg whites
1 cup white sugar
1/4 cup corn starch
1 cup sliced almonds (no skins)
1 cup whipping cream
1 tsp vanilla extract
1 1/2 cups strawberries, sliced
Drizzle of honey (optional)
Preheat oven to 350 F
(Click on images to enlarge)
1. Combine the cornstarch and all but 1 Tbsp of the almonds. Grind the almonds until they are as fine as you can get them. A food processor would be perfect here. I don’t have one, so I used my pastry blender to crunch them to nothingness.
2. Add the egg whites to a mixing bowl and beat until soft peaks form. At that point with the mixer still running, add all the sugar, a few tablespoons at a time. Beat until stiff peaks form and hold their shape
3. Gently fold the nut mixture into the egg white mixture.
4. Spoon the entire mixture onto your baking sheet. I used some well loved stoneware I have. If you use a metal pan, I would recommend lining it with parchment paper.
5. Spread the mixture out to make a circle approximately 9 inches in diameter and 2 inches high.
6. Make sure you leave room on your pan, as it will spread a bit while it bakes and again when it cools. As you can see… it’s ready to go into the oven. I have to say, I was a little nervous!
7. Set your timer for 45-50 minutes. It will be done when it feels a little crispy, dried out and is nice and golden.
8. Mine took the entire 50 minutes. Transfer to a wire rack and let cool completely.
At this point, you could wrap the meringue and store it in a cool dry place for a couple days. A great ‘make ahead’ if you’re going to be entertaining. But we’re going to keep going!
9. While the meringue is cooling, whip the whipping cream and vanilla until it has reached the whipped cream state. Don’t go too far… or you’ll end up on your way to butter. And that’s a different post entirely!
10. Spread the whipped cream over top the meringue, then top with the sliced strawberries, remaining almonds and drizzle ever so lightly with liquid honey.
Tell me that wont get a few ‘Oooooo’s’ and ‘Ahhhhhh’s’. This one is sure to be a crowd pleaser!
*adapted from Canadian Living Magazine