Meringues with Strawberries & Whipped Cream

MacaronStrawberry Last week I was invited to see a movie (more info about that in the last paragraph of this post) with some Magnum Five Kisses ice cream treats & the one I got was filled with red fruits and meringue bits. I really liked it, so I decided to kind of make my own version of the “Loving Kiss” Magnum. This is a bit of a catch to this recipe though, because it feels very light and breezy, but there are quite some calories to this one. But you only live once, right? Let’s make fresh strawberries with strawberry whipped cream and meringue!

You’ll need:
♥ Fresh Strawberries
♥ One bottle of Crème Fraiche
♥ 2 tablespoons of Sugar
♥ Three eggs
♥ 215 grams of sugar
♥ A pinch of cream of tartar

Let’s get started with making the meringues. A lot of people think this is hard, but it’s SO easy! You just need to have good control over the temperature of your oven and your timing. And make sure the gear your using is very, very clean. The smallest drop of water in the bowl you’re mixing your eggs in will cause this recipe to fail completely. Now onto the recipe!

♥ First, separate three eggs and start whipping up the three egg whites along with the pinch of cream of tartar with your food processor or stand mixer.
♥ When it starts getting foamy and showing peaks (not any sooner!!), start adding the 215 grams of sugar to the mixture slowly, but consistently.
♥ When all of the sugar is incorporated, leave the processor to mix for another five to ten minutes. This is where you need to pay some attention: you need the mixture to become strong and have high peaks.
♥ You need to taste it as well: it’s done when the sugar is incorporated, so when the mixture is not grainy anymore.
♥ Now start heating your oven to 150 degrees Celcius.
In the meanwhile, line two baking trays with non-stick baking paper.
♥Make freeform shapes on the baking tray, however small or big you want them. I made some smaller ones using a piping bag, but also make bigger ones that were basically two tablespoons big. These are the ones you usually buy in bakeries. So yum!
♥Then, when the oven has heated to 150 degrees Celcius, place the two trays in the oven and immediately turn the heat down to 130 degrees Celcius. This drop of heat will make sure the outside will be well crispy, while the inside has some time to get all chewy.
♥For smaller meringues, 20 to 30 minutes should be enough. For bigger ones, you’ll need between 40 and 60 minutes. Check a test meringue to see how chewy they are on the inside, this should be to your liking.
♥Open the oven & leave the meringues in the oven to cool off (if you have the time for it)


Now onto the strawberry whipped cream! Again, make sure your equipment is very clean and if possible, use a cold bowl to mix in.

♥ Take your double cream or crème fraiche and pour it into the (cold) bowl.
♥ To your liking, add one or two tablespoons of sugar.
♥ Now let the stand alone mixer to its job! Whip it!
♥ After three to four minutes, your whipped cream should be done. Don’t overbeat the mixture as it’ll become buttery and icky.
♥ Take some strawberries and quickly chop them up in a food processor. Don’t overdo it, there should still be some visible pieces in there.
♥ Now fold the strawberries under the whipped cream, but do it carefully. You don’t want to lose the volume of the whipped cream we just created.

Now to finalize the dish, chop up some more strawberries and serve them alongside a generous portion of the strawberry whipped cream. Then, add some meringues on top. I promise you, this is HEAVEN on a dessert plate! You can keep the meringues for about two weeks in an airtight container, and the whipped cream for two to three days in the fridge.

And if you’re out to try out these delicious new Magnums yourselves, you can get them in stores now or you can even attend another version of Love At The Movies soon! There’s a full list of upcoming events here.

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