Meringue With Strawberries And Cream Recipes

Steps:

• Make meringue layers:
• Do not preheat oven. Butter two 10-inch springform pans.
• In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks. Add granulated sugar a little at a time, beating, and beat meringue until it is very glossy and holds soft peaks. Fold in vanilla and divide meringue between springform pans, smoothing tops. Put pans in upper and lower thirds of oven and set oven to 275°F. Bake meringue layers, switching position of pans halfway through baking, 45 minutes total. Cool meringue layers in pans on racks and carefully remove sides of pans. Meringue will be crisp on the outside and marshmallowy on the inside. Meringue layers may be made 1 day ahead and kept in an airtight container at room temperature.
• Make strawberry sauce ( about 1 1/2 hours before serving):
• Trim strawberries and quarter lengthwise. In a bowl sprinkle strawberries with granulated sugar and toss to coat. With a potato masher gently crush strawberries until they begin to release their juices, being careful not to crush them to a pulp. Let strawberry sauce stand at room temperature until more juices are released, no more than 1 hour (otherwise sauce will be too liquid). In a bowl beat cream with confectioners' sugar until it just holds stiff peaks and chill while assembling cake. Slightly soften vanilla ice cream. Loosen meringue layers from pan bottoms and put 1 layer on a large cake plate. Working quickly, spread ice cream onto meringue on plate and top with remaining meringue layer. Spread whipped cream decoratively on top of cake and with a slotted spoon transfer 1 spoonful of strawberries from sauce onto center of top of cake.
• Garnish outer edge of top of cake with whole strawberries and serve cake immediately with remaining strawberry sauce on the side.

Steps:

• Whip the whipping cream powder with 1 glass of water (I use water instead of milk to make it lighter, but you could use milk for a richer cream).
• Cut the strawberries in halves.
• Add strawberries to whipped cream and mix well.
• Serve the cream on top of each meringue only when about to be served so that meringue stays crispy. You could garnish with a strawberry on top.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, combine strawberries and 1 teaspoon sugar. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate strawberries and whipped cream, covered, until assembly., Preheat oven to 250°. Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread evenly over circles., Bake until set and dry, 70-80 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely. , In a microwave, melt chocolate chips; stir until smooth. Spread evenly over tops of meringues. Carefully remove one meringue to a serving plate. Remove whipped cream from refrigerator; beat until stiff peaks form. Spread half of the whipped cream over the meringue; top with half of the strawberries. Repeat layers. Serve immediately.