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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dessert is simple and delicious, especially when made with very ripe strawberries and thick Devonshire cream. Active time: 30 min Start to finish: 3 hr Ingredients:
4 large egg whites |
1 cup plus 1 tablespoon sugar |
3/4 lb strawberries |
2 tablespoons sweet sherry |
1/2 cup well-chilled heavy cream |
Directions:
1. Preheat oven to 225
2. Bake in middle of oven until crisp and firm, about 1 1/2 hours. (If weather is humid, cooking time may be longer.) Cool meringues completely on baking sheet in turned-off oven or on a rack and carefully peel off parchment.
3. Halve some small strawberries for garnish. Slice remaining strawberries and stir together with Sherry and remaining tablespoon sugar in a small bowl. Macerate 20 minutes. Drain strawberries in a sieve set over a bowl, reserving syrup. Beat cream in a chilled bowl until it just holds stiff peaks and beat in reserved syrup. Spoon cream mixture over meringues and top with strawberry slices. Garnish plates with halved berries.
4. Cooks' note: Meringues can be made 1 week ahead, wrapped well individually, and kept at cool room temperature
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