James Martin’s Strawberry Meringues With Cream

James Martin's Strawberry meringues with cream recipe

Who doesn’t like strawberries, meringue and cream? And it’s even better when they’re all combined together. James Martin’s strawberry meringues with cream are our idea of summer, rain or shine

• 550g strawberries
• 4 egg whites
• 110g caster sugar
• 110g icing sugar, sifted
• 20g icing sugar, for the sauce
• 250ml double cream

1 Preheat the oven to 100°C and line a baking sheet with baking parchment. Hull the strawberries and cut them in half. Beat the egg whites with the caster sugar in a grease-free bowl until stiff peaks form. Add the 110g icing sugar and continue to beat for 4–6 minutes, or until the mixture is smooth and shiny.
2 Using a large metal spoon, fold just under half of the strawberries lightly into the meringue mixture. With the same spoon, carefully place 8 even-sized spoonfuls of the mixture onto the sheet. Bake in the oven for 2 hours.
3 While the meringues are cooking, place the remaining strawberries, 3 tablespoons water and the 20g icing sugar in a blender and process to a purée, then pass it through a sieve to remove the seeds. Set aside.
4 When the meringues are cooked, remove them from the oven and allow to cool slightly before removing from the baking sheet using a palette knife.
5 Transfer to a wire cooling rack and set aside. Place the double cream in a bowl and whip until soft peaks form, then serve along with the meringues and the strawberry sauce.

Recipe courtesy of James Martin, extracted from Slow. Photography @ Tara Fisher


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