22 July 2008

Sweetly Pink

Haven't I been a good blogger these couple of weeks? Tee hee... I've got posts up within 1 week of each other for 2 weeks now! Alright, I'm starting to wonder if you guys are getting sick of strawberries. But I still have a few more posts on strawberries that I have yet to publish. I don't know, but I really think I went a little crazy for strawberries. But, I digress.

So, the Indonesian strawberries weren't very tasty. Though that is quite a sad truth about strawberries that weren't exactly cheap, I think it gave me the opportunity to try salvaging it. I had been wanting to try a recipe from Anita at Dessert First but always used the strawberries up for something else more suitable for it. So with the quite tasteless strawberries, I set on to roasting them and use as a topping to some citrus-flavoured meringues. Pairing light, crisp meringues with roasted, syrupy strawberries seemed quite genius to me. It's a very easy recipe, but I think the result looks so classy!

I wanted to make a refreshing dessert with this but encountered slight problems. Firstly, although I really love the texture of meringues (you know how the crispy outer shell breaks and dissolves away to reveal the very soft and light innards), I really find them a little too sweet. But to yield a nicely whipped and dense meringue, you'll need at about 50g of sugar per egg white (most say 60g but I've tried 40-50g with good results too). And then there was the problem of flavouring the meringues. I wanted to flavour it with citrus juice and zest to counter the sweetness but it didn't quite show through. Or perhaps I just wasn't brave enough to add enough juice to the egg white. Still, I think it's a recipe worth a try if you're aiming for something more fancy yet still easy to make.

Getting ready to make meringues

Citrus Meringues with Roasted Strawberries
(Makes 6)

3 large strawberries or 6 small ones
2 tbsp sugar
1/2 tbsp lemon and orange zest

1 large egg white
50g sugar
1/2 tbsp lemon juice
1 tbsp orange juice
1 tbsp lemon and orange zest

- Preheat oven to 200 degC.
- Wash and hull strawberries. If they are big, cut them in half.
- Place the strawberries on a baking sheet and sprinkle with the sugar and citrus zest. Roast in the oven for about 10 minutes or until soft and syrupy.
- Lower the oven temperature to 120 degC.
- To make meringues, beat the egg white with an electric mixer until soft peaks.
- Add sugar gradually while beating until stiff peaks form. When the egg whites are about ready, add the citrus juice and zest.
- Spoon tablespoonfuls of the meringue onto a lined baking sheet to make 6 meringues. Make a little dent in the center of each meringue to hold the strawberries.
- Bake the meringues in preheated oven for about 30mins or until crisp on the outside. Let the meringues dry in the oven for another 30mins.
- To serve, top each meringue with roasted strawberries. The meringues alone keep well in an air tight container for up to 1 week.

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