With it being January, I’m trying to be healthy like many others, so what better to make than a batch of strawberry meringues, little mini ones to make individual desserts.
Those of you who ever go on Pinterest or follow American baking blogs will see that I have been inspired by the beautiful meringues made by Bakers Royale. I wish mine looked that good though!
Mini meringues or meringue nests make great light desserts, whether on their own, or with fruit compote or chopped fruit, or with Greek yogurt.
Of course you can pimp them up with lashings of whipped cream if you so desire too!
At only 50 calories each, you can have a couple of these without guilt.
They are so pretty to look at with those swirls of colour, you will be thinking of spring and summer and fresh fruit before you know it.
Strawberry meringues go down well with the children too, and would be perfect for a tea party alongside little cakes. Perhaps you could pair them with some marbled mini cakes for another little treat.
More Meringue Recipes to Try
- Kiwi and pomegranate pavlova
- Layered meringue cake
- Kiwi berry and lemon meringues
- Cherry and lime meringue pie
Pin these strawberry meringues for later
- 4 medium egg whites
- 115 g strawberry milkshake icing sugar
- 105 g caster sugar
- 0.5 tsp red food colour gel
- Heat oven to 110 degrees C (fan).
- Line two baking sheets.
- Beat the egg whites until fluffy and at the stiff peak stage.
- Add the caster sugar a spoonful at a time, whisking on a higher speed. Once all incorporated it should be thick and glossy.
- Fold in a third of the icing sugar with a spatula. Repeat until you have used all the icing sugar.
- Add a little red food colour gel and swirl through with a skewer or knife so you have swirls of colour.
- Use two dessert spoonfuls of mixture to make each meringue.
- Bake for 1.5 hours or until the meringues are crisp underneath.
- Leave to cool then enjoy.