Meringues are so much fun! There are endless ways to
serve them! I was just going to make some meringue
shapes while trying out my Ateco 846 piping tip, and
ended up creating these beautiful little pastries!
I just watched a cooking show where the chef
made eclairs and he inspired me to create these.
Similar to my Lemon Meringue Stacks, these pastries
consist of meringues, whipped cream and strawberries.
I piped the meringue fingers as you would pipe an eclair.
Starting at the left side, squeeze the piping bag and make
a horizontal line 3 1/2″ long. End by making a star shape.
Bake at 225F for 1 1/2 hours, then cool completely.
Pipe some whipped cream on all the meringue fingers.
I don’t recommend adding sugar to the whipped cream
because it would just be too sweet!
Top with a few sliced strawberries.
I started by just piping the whipped cream on the bottom
meringue, but decided to go ahead and pipe some on the
top meringue as well.
I think the best way to serve these is on their side
because they weren’t really stable standing upright.
I finished with a light dusting of powdered sugar and
served them in some pretty eclair papers. You could
also use cupcake papers. So pretty!!
STRAWBERRY SHORTCAKE MERINGUES
4 egg whites, room temperature
pinch salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar (superfine sugar
has a smaller grain and dissolves easier)
pink food coloring
small container of Strawberries, sliced
1 cup heavy cream
powdered sugar for dusting
Preheat oven to 225F degrees.
In the bowl of a mixer fitted with a whisk
attachment, beat the egg whites until foamy.
Add salt and cream of tartar and beat until
soft peaks. Start adding your superfine sugar
one tablespoon at a time until sugar is completely
dissolved and the meringue is glossy and has
firm peaks. Add food coloring if desired.
Place some of the meringue mixture into a
piping bag fitted with a star tip. On a
baking sheet lined with parchment paper
pipe 3 1/2″ fingers. Bake for 1 1/2 hours.
Remove from oven and let cool. This shouldn’t
take but a few minutes. Immediately place in an
airtight container until you’re ready to serve.
Place heavy cream into a chilled bowl and
with chilled beaters whip until you get stiff
peaks. Put whipped cream in a piping bag
with your tip of choice.
TO SERVE:
Place your meringue fingers onto a baking
sheet – flat sides up – and pipe some whipped
cream on all. Top half of your fingers with
sliced strawberries, and top those with
the other meringue half. Lightly dust tops
with powdered sugar. Place pastries on their
sides in eclair or cupcake papers and arrange
on a pretty plate. Serve immediately.
Makes approximately 40 meringues or
20 meringue sandwiches.
I just loved the way they turned out! They look like a
pastry from a fancy Bakery Boutique! Perfect for a fancy
tea party and so yummy!! Hope this recipe gives you
some inspiration too!! xo!!
Welcome! I’m Jina, the Baker, Photographer and Afternoon Tea Caterer behind Pink Piccadilly Pastries! I’m here to share sweet, simple & Tried & True Recipes & Tips for Afternoon Teas.
Excelentes fotos de reposterÃa.
Felicitaciones por tu blog!
These are incredibly beautiful! xoxo su
Jina, your meringues look scrumptious!
Thank you!!!
Thank you so much!!
Sure to be a winner with tea guest. Thank you for the creative and appealing recipe.
Pardon the drool,
Nina bean
LOL!! It's difficult not to drool when you look at these!! They are so good, but need to be put together right before serving! Thanks for all your kind comments!!
Just saw your comment Linda!! Thanks so much!! These were so yummy!!