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Meringues with clotted cream and strawberries
I've been making meringues for years now, but it was only after I bought a decent stand mixer and finally stopped trusting my arm that they became something I actually reach for. The trick is in the sugar — granulated works fine if you're rushed, but superfine gives you that signature glassy sheen without needing to whip as long.
Ingredients
Method
- Preheat your oven to 225°F. Line two baking sheets with parchment paper or silicone mats.
- Place the egg whites in a clean, dry mixing bowl — any trace of yolk will prevent them from whipping properly. Add the cream of tartar and salt.
- Beat on medium-high speed until foamy, about 1 minute. Gradually add the sugar while continuing to beat. The mixture should become glossy and stiff when you lift the beater, forming peaks that hold their shape without curling over. This takes about 6-8 minutes total — don't rush it.
- Add the vanilla extract and fold in gently with a spatula for one last mix.
- Drop mounds of about 2 tablespoons each onto the prepared baking sheets. You can pipe them if you have a piping bag, but spooned mounds give a more rustic appearance that works just as well.
- Bake for 45-60 minutes until the outside is dry and crisp to the touch — they should feel firm on the surface even though the interior remains soft. Turn off the oven and let them cool completely inside with the door slightly ajar (about 30 more minutes). This gradual cooling prevents cracking.
- Once cooled, carefully peel away from the parchment. If any stickiness remains, leave them longer — they'll continue to dry out as they rest.
Nutrition
Notes
I learned this recipe from a friend who makes them with clotted cream and strawberries every time she has people over. I adapted it for my own kitchen by reducing the sugar slightly — enough to taste the egg whites, not so much that they become cloying. They're delicate but hold their shape well if you let them dry out properly.
The hardest part is waiting long enough before serving. If you pop them in too early, they'll deflate. But once they've cooled completely and developed that crisp shell with a soft interior, they're worth every minute of patience. I always make extra because people naturally eat two or three when I set them out.
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