Strawberry & elderflower mini meringues
The UK strawberry season should cross neatly with the elderflower blooms. These two heralds of the summer complement each other perfectly – sharp, sweet, and floral. The meringues should be crisp on the outside, and slightly chewy in the middle. You can make them ahead of time if you like; they will store for a couple of days if kept in an airtight container. This is easily made into an Eton mess by breaking the meringue into a bowl with the fruit and folding the cream in, too.
Cook's notes
If you can’t get your hands on any cordial, you can macerate the strawberries with some 2-3 tablespoons of sugar and a couple of fresh elderflower heads. Remove as much of the stalks from the flower heads as you can. Discard the flower heads before using.
Ingredients
- 170g caster sugar
- 3 eggs whites
- 1 tsp cornflour
- 1 tsp cider vinegar
- 300g strawberries
- 4tbsp elderflower cordial
- 250ml double cream
Method
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Step 1
Preheat your oven to 120°C/Gas ½.
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Step 2
With an electric mixer, whisk the egg whites in a clean bowl until just stiff. Keep the motor running and gradually add the sugar, a tablespoon at a time, whisking thoroughly after each addition, until it is smooth and glossy. Whisk in the cornflour and vinegar at the end – they help to stabilise the mix.
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Step 3
Line two baking sheets with parchment. Divide the mix as evenly as you can into 12 blobs across the trays. Use a spoon to shape them into rough circles and dimple the centre slightly so that the cream and strawberries have somewhere to sit. Transfer to the oven and cook for 1 hours 15 mins, until they are just firm to the touch. Turn the oven off and leave the meringues to cool completely in the oven. To store, keep them in an airtight container once cooled.
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Step 4
While the meringues cool, slice the strawberries into a bowl and add the elderflower cordial. Mix well and leave to macerate at room temperature, turning occasionally, for at least an hour.
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Step 5
When ready to serve, place your cream in a clean bowl. Whisk it until it just forms pillowy, soft peaks and holds its shape.
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Step 6
Pop the meringues onto a serving plate and spoon a blob of cream on top of each, followed by some strawberries, artfully spooning any remaining liquid across the top at the end. Eat immediately.