DESSERT OF THE MONTH

swirled strawberry meringues

Take advantage of the season’s fresh berry bounty with these delicate confections that put a new spin on the everyday fruit bowl topped with a dollop of cream. Light, airy and easier than pie, they’re sure to become a family-favourite summertime staple.

INGREDIENTS

MAKES 8 MERINGUES

Strawberry Sauce 1 cup chopped strawberries ½ cup granulated sugar 2 tbsp water, divided 1 tbsp freshly squeezed lemon juice 2 tsp cornstarch Meringues 1½ cups granulated sugar 5 egg whites 2 tsp pure vanilla extract 1 tbsp crushed freeze-dried strawberries (optional)

SWEET FREEZE-DRIED STRAWBERRIES ADD A SATISFYING CRUNCH TO DESSERTS.

DIRECTIONS

To make the sauce, purée the strawberries, sugar, 1 tablespoon water and lemon juice in a blender. Transfer the mixture to a saucepan and stir over medium heat until warmed through, about 2 minutes. Whisk the cornstarch in a small bowl with the remaining tablespoon water until smooth; stir into the strawberry mixture. Bring the strawberry mixture to a boil, stirring constantly, until thickened, about 1 minute. Transfer to a bowl; let cool completely.

To make the meringues, preheat the oven to 400°F. Spread the sugar onto a parchment paper-lined rimmed baking sheet; bake just until the sugar begins to turn golden, but not hard or melted, about 8 minutes. Reduce the oven to 200°F.

Meanwhile, in a stand mixer fitted with the whisk attachment, beat the egg whites until foamy. With the mixer on high speed, gradually beat in the hot sugar; continue beating on high until the mixture has cooled and is stiff, glossy and very thick, about 10 minutes. Beat in the vanilla. Slowly add 3 tablespoons of the strawberry sauce in a steady stream. Stop beating and gently fold the mixture two or three times to create a swirled effect.

Drop the meringue mixture by generous ½ cup measures onto a large parchment paper-lined baking sheet, 2 inches apart, to form 8 meringues. Top each meringue with ½ teaspoon of the strawberry sauce and, with a toothpick, swirl the tops to distribute the sauce. Sprinkle with the freezedried strawberries (if using).

Bake until the meringues are crisp and no longer shiny, about 3 hours. Without removing the baking sheet, turn off the heat and allow the meringues to cool in the oven for 1 hour. Remove from the oven and let cool completely. Serve with the remaining strawberry sauce. Store the leftover meringues in an airtight container for up to two weeks.