If I have to whip up a quick meringue for a pavlova base, this is my "go to" recipe. The meringue base can be made up to 3 days in advance.Macerating the strawberries softens the fruit, leaves you with a lovely syrup to drizzle and delightful gloss to the fruit.
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Ingredients
- 350 g strawberries hulled and halved
- 2 tbsp caster sugar
- 3 egg whites
- 125 g icing sugar (plus 1 extra tbsp for cream) sifted
- 200 ml double cream
- 4 tbsp lemon or passion fruit curd
Instructions
- Put the strawberries in a bowl, sprinkle with caster sugar and set aside to macerate.
- Preheat the oven to 140c Fan. Line a baking sheet with silicone sheet or baking parchment.
- Put the egg whites and sifted icing sugar in the bowl of a stand mixer. Whisk to firm peaks, Spread half the mixture onto the silicone sheet or baking paper and spread to a circle of approximately 21cm diameter. Using a metal spoon, dollop a spoonful at a time around the edge of the circle to create an edge.
- Bake in the oven for 50 minutes. Turn the oven off and leave in the oven with the door closed until completely cool.
- Whip the cream with 1 tbsp icing sugar. Firstly spread the curd over the base followed by the whipped cream. Top with strawberries and drizzle over any additional juices left in the bottom of the strawberry bowl.
Nutrition
Calories: 356kcalCarbohydrates: 46gProtein: 4gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 52mgPotassium: 219mgFiber: 2gSugar: 43gVitamin A: 750IUVitamin C: 52mgCalcium: 49mgIron: 1mg
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