Strawberry Pillows
Freeze-dried and fresh strawberries are combined to create a double layer of "berry good" flavor with these easy, beautiful, and scrumptious Strawbery Pillows.
Servings: 6
Calories: 152kcal
Ingredients
- 4 large egg whites
- ½ teaspoon fine sea salt
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 ounce freeze dried strawberries
- 1 to 2 pints strawberries hulled and quartered lengthwise
- Fresh mint leaves for garnish
- Confectioners’ sugar for garnish
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheets with silicone baking liners; set aside. In the bowl of a mixer fitted with the whisk attachment, beat the egg whites on high speed with a pinch of salt until frothy. Gradually add the sugar and vanilla, beating at high speed until the whites hold stiff, glossy peaks.
- Using a rubber spatula, fold in half of the the freeze dried strawberries. Spoon blobs of meringue onto each prepared baking sheet, leaving 2 to 3 inches of space between the blobs. Top with remaining freeze dried strawberries.
- Decrease the oven temperature to 200°F. Place the baking sheets in the oven; bake until the meringues are crisp on the outside but have a marshmallow consistency inside, about 1½ to 2 hours. Check the consistency by poking into the bottom of one meringue pillow. If the meringues start to brown, decrease the oven temperature to 175°F. Remove from the oven and let cool completely on a wire rack.
- Meanwhile, combine the strawberries and the remaining 1 tablespoon granulated sugar in a bowl. Refrigerate until ready to serve.
- When you are ready to serve, using the back of a spoon, gently crack the meringue pillows and place on small plates. Top with the macerated berries. Garnish with mint and a dusting of confectioners’ sugar. Serve immediately.
Notes
Preheat the oven to 400°F. Line a rimmed baking sheets with silicone baking liners; set aside. In the bowl of a mixer fitted with the whisk attachment, beat the egg whites on high speed with a pinch of salt until frothy. Gradually add the sugar and vanilla, beating at high speed until the whites hold stiff, glossy peaks.
Using a rubber spatula, fold in half of the the freeze dried strawberries. Spoon blobs of meringue onto each prepared baking sheet, leaving 2 to 3 inches of space between the blobs. Top with remaining freeze dried strawberries.
Decrease the oven temperature to 200°F. Place the baking sheets in the oven; bake until the meringues are crisp on the outside but have a marshmallow consistency inside, about 1½ to 2 hours. Check the consistency by poking into the bottom of one meringue pillow. If the meringues start to brown, decrease the oven temperature to 175°F. Remove from the oven and let cool completely on a wire rack.
Meanwhile, combine the strawberries and the remaining 1 tablespoon granulated sugar in a bowl. Refrigerate until ready to serve.
When you are ready to serve, using the back of a spoon, gently crack the meringue pillows and place on small plates. Top with the macerated berries. Garnish with mint and a dusting of confectioners’ sugar. Serve immediately.
Nutrition
Calories: 152kcal | Carbohydrates: 35g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 228mg | Potassium: 218mg | Fiber: 2g | Sugar: 32g | Vitamin A: 9IU | Vitamin C: 104mg | Calcium: 16mg | Iron: 1mg