Meringue with Whipped Cream & Strawberries ( Meringa )

Ingredients:

250g of Sugar

4 Egg Whites ( Room Temperature )

Cream ( Filling ):

1/2 litre of fresh cream

100g of Sugar

Garnish:

Bitter Coco Powder

Some Strawberries

Method:

• Put sugar in a bowl of your electric mixer


• Add egg white, slightly toss with a whisk


• Beat the meringue with the electric whisk on high speed for 15 mins until it reaches the right consistency ( it should be silken, smooth, soft, glossy, it doesn't fall out when scope up with the rubber scraper )


• Transfer the meringue to the pastry bag


• Pipe the meringue onto grease paper or silicone baking mat, making meringue circles of 6cm in diameter.


• Place baking tray in a preheated oven to 90 degree C to 100 degree C.


• Bake for 1 1/2 hr.


• Remove from oven after 1 1/2 hrs, the colour of the meringue will look white & glossy.

Cream ( Filling ):

• Pour fresh cream into the electric mixer, add 100g of sugar, slightly toss with a whisk, whip until foamy


• To decorate the plate, dust the plate with bitter coco powder


• Arrange the meringue on the plate, pipe the whip cream on the meringue, add sliced strawberries on the whip cream, top with another meringue


• Garnish some strawberries on the plate


• Meringue is done! Ready to serve. Enjoy:))

Note:

• Meringue cooking time depends on its dimension. A bigger meringue needs longer cooking time.


• Maintaining the cooking temperature under 100 degree C, the meringue will be white & dry.