Updated: May 26, 2020
Difficulty: High Preparation: 60 min Cooking: 4 Hours Doses for: 6 people
For the meringue:
Sugar 250 g Water 50 ml Egg whites at room temperature 125 g Salt up to a pinch
For the filling whipped cream:
Fresh liquid cream Icing sugar
Strawberry 300 gr
Preparation of the Meringue:
Pour the water into a heavy-bottomed saucepan, add the sugar and cook over low heat, stirring to dissolve it. Immerse a food thermometer, which will indicate the temperature to be reached, i.e. 121 ° C. When the temperature of the syrup reaches 114 ° C, place the egg whites in a mixer equipped with a whisk (or use an electric blender) and whisk them at medium speed.
When the syrup has reached 121 °, lower the speed of the planetary mixer (to avoid the dispersion of the syrup on the walls of the bowl), pour half the syrup into the egg whites and then increase the speed again.
Wait a few seconds and continue to pour the syrup flush, without pouring it directly on the whisk continue whipping until the meringue has cooled completely. The meringue obtained must be very dense, smooth and shiny and can only be cooked when it is completely cold. Pour the meringue into a sac-à-poche, choosing the nozzle according to the use you need to make and form the meringues you want by squeezing the mixture on a pan lined with parchment paper.
You can create the classic cloud meringues using a starry wide nozzle. I have made a meringue bawl and to be filled with whipped cream and strawberry. . Bake the meringues in a static oven preheated to 60-70 ° C and let them dry for at least 4 hours leaving the oven door slightly ajar, in order to avoid any condensation that would prevent the correct drying of the same (the humidity is bitter enemy meringues).
When cooked, turn off the heat and leave the meringues in the semi-open oven and let them cool and dry completely for at least a couple of hours.
Preparation of the whipped cream:
It is very important that the cream is very cold: before starting, place the cream, the bowl and the whisk in the refrigerator for at least an hour.
When all the tools are cold, pour the fresh cream into the bowl and turn on the mixer with the whisk, or start the mixer. The cream will slowly begin to whip: remember to turn the mixer in the bowl always in the same direction. You can obtain two types of consistency: semi-whipped cream, a more frothy compound suitable as a base for semi-freddo, mousse or creams, or cream with firm snow, a firm and firm compound, ideal for decorations.
When you have obtained the desired consistency, sweeten your cream to taste by adding, with the help of a sieve, the icing sugar and adding it to the cream with a spatula.
Whipped cream is ready !
At this point, once the meringue is cold you can add and filled the meringue with the whipped cream and as topping the strawberry!
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