Orange Flower Meringues with Strawberries and Whipped Cream

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by Barb Fenzl, Les Gourmettes Cooking School

azfamily.com

Posted on June 27, 2013 at 6:00 AM

Updated Wednesday, Jun 26 at 12:04 PM

Makes 6

Ingredients
   Meringues:
    2 large egg whites, at room temperature
    ½ cup sugar, divided
    ¾ teaspoon cornstarch
    ¼ teaspoon white balsamic vinegar
    1/8 teaspoon orange flower water
   Coulis:
    2 cups strawberries, hulled and cut into quarters
    1 tablespoon plus 1 teaspoon sugar
    1/8 teaspoon orange flower water
   Strawberries:
    2 cups strawberries, hulled, and sliced
    1 tablespoon sugar    
    1/8 teaspoon orange flower water
   Cream:
    ¾ cup heavy cream
    1 teaspoon sugar
    1 teaspoon vanilla extract

Procedure
   Meringues:  Preheat oven to 275°F.  Line a large baking sheet with parchment paper.  Using a 2-1/2 inch ring mold or a glass as an aid, trace 6 circles on the paper, about 2 to 3 inches apart.  Turn the paper over.  In the bowl of an electric mixer, beat the egg whites until soft peaks form.  With the mixer running, gradually add 6 tablespoons of the sugar to the whites.  In a small bowl, whisk together the remaining 2 tablespoons sugar and the cornstarch; add it to the beaten egg whites and continue beating until they form stiff, glossy peaks.  Add the vinegar and the orange flower water.  Divide the mixture among the parchment paper circles (they should be about 1-1/2 inches high).  With the back of a spoon, make a slight impression in the center of each meringue.  Bake meringues until beige and dry to the touch, about 20 minutes.  Turn off the oven and insert a wooden spoon in the door to keep it ajar; allow the meringues to dry out for another hour.  Remove them from the oven.
    Coulis:  Purée all the ingredients in a blender until smooth.  Refrigerate until needed.
    Strawberries:  Mix all ingredients in a medium bowl; stir.  Let sit until sugar is absorbed and juices form, about 20 minutes.
    Cream:  Using an electric mixer, whip cream until soft peaks form; add sugar and vanilla and keep chilled until needed.
    Assembly:  Spoon small dollop of whipped cream in center of each plate.  Place a meringue on top, pressing lightly to anchor it.  Spoon a generous dollop of whipped cream in center of each meringue and spoon coulis around meringue.  Top with strawberries.

 

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