Strawberry-flavored meringues

Name: Strawberry-flavored meringues
Ingredients: 4 egg whites; 250 g powdered sugar; 1 teaspoon vinegar or lemon juice; 1/8 teaspoon salt; 1 teaspoon strawberry jam; 1 teaspoon small Dr. Oetker sugar hearts

Dessert - Strawberry-flavored meringues by Cipriana L. - Recipia

Egg whites with no trace of yolk are beaten with powdered sugar to make strawberry-flavored meringues, slowly baked at 110°C. A little jam colors them pinkish-purple, and the slow cooling leaves them light and dry; the shades remain like delicate patches on the glossy white, like little colored clouds. I like them small, so I can take one from the tray in a single bite. Preparation: 20 minutes. Cooking: 60-90 minutes. Resting: 60 minutes. Total time: 140-170 minutes. Servings: 8. Approximately 140 kcal and 2 g protein per serving.

Ingredients

4 egg whites
250 g powdered sugar
1 teaspoon vinegar or lemon juice
1/8 teaspoon salt
1 teaspoon strawberry jam
1 teaspoon small Dr. Oetker sugar hearts

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with the salt and vinegar or lemon juice until you have a white, matte foam. 2. Start adding the powdered sugar gradually and lower the mixer speed. Beat until all the sugar is incorporated and the meringue holds stiff when you turn the bowl upside down. 3. Fold in the strawberry jam, mixing briefly, just enough to color the mixture pinkish-purple. 4. Heat the oven to 110°C. Line a baking tray with parchment paper and pipe the meringues. Bake for 60-90 minutes, until dry on the surface, then turn off the oven and leave the tray inside for 60 minutes or until completely cool. 5. Sprinkle the small sugar hearts over the cold meringues.

Notes

Raspberry jam can replace the strawberry jam in the same quantity if you want to change the flavor. Eggs are the allergen to watch for here. Keep the meringues in a closed tin at room temperature for no more than 3 days; the fridge makes them damp. Size changes the drying time: if you make them larger than a walnut, use the longer end of the baking time range. If the jam has pieces, crush them or push it through a sieve before adding it, so they do not get in the way of piping. Very runny jam can soften the foam, so use the thicker part, not the syrup collected on top. A cup of black tea goes well with them.