Meringues with Strawberries, Vanilla Cream and Basil Coulis
Author: OMG Lifestyle Blog
Ingredients
  • For the Meringues
  • 4 large egg whites, room temperature
  • 1 cup confectioner's sugar, divided into ¾ cup and ¼ cup
  • 1½ teaspoons cornstarch
  • ½ teaspoon white vinegar
  • For the Vanilla Cream
  • ¾ cup chilled heavy whipping cream
  • 1 tablespoon sugar
  • ½ vanilla bean, split lengthwise
  • For the Strawberry Coulis
  • ½ pint of strawberries, hulled
  • 1 tablespoon sugar
  • For the Basil Coulis
  • ⅓ cup packed fresh basil leaves
  • ½ cup light corn syrup or light agave syrup
  • For the Garnish
  • 1 pint strawberries, halved, stems and leaves left on
  • ⅓ cup crushed pistachios
Instructions
  1. To Make the Meringues
  3. Position your rack in the middle of the oven and preheat to 325 degrees.
  5. Trace six 2½ inch diameter circles on parchment paper, spacing approximately 2 inches apart. Invert paper on to baking sheet.
  7. Using an electric mixer, beat egg whites on medium speed until soft peaks form, approximately 4 minutes. Gradually add ¾ cup sugar, beating until medium-firm peaks form, about 3 minutes.
  9. Mix remaining ¼ cup sugar and cornstarch in a small bowl. Gradually beat sugar and cornstarch mixture into meringue batter. Continue beating until very stiff, about 2 minutes. Beat in vinegar for 1 minute. Total beating time should be around 10 minutes.
  11. Divide meringue batter equally among the circles on the parchment paper, mounding and filling the rounds completely.
  13. Bake meringues for 40 minutes. (DO NOT OPEN THE OVEN DOOR!)
  14. Turn oven off and keep meringues inside with the door closed for another 30 minutes.
  16. Open door slightly and let meringues cool in oven until almost completely dry in center, about 30 minutes longer.
  18. Meringues can be made up to 3 days ahead. Cool completely and store in an airtight container at room temperature.
  20. To Make the Vanilla Cream
  21. Combine cream and sugar in a medium bowl. Scrape in seeds from vanilla bean (reserve bean for another use). Using an electric mixer, beat cream until soft peaks form.
  23. To Make the Strawberry Coulis
  24. Purée strawberries and sugar in processor until smooth. Heat the purée over medium-low heat until syrup forms, about 3 minutes.
  26. To Make the Basil Coulis
  27. Blanch basil leaves in a small saucepan of boiling water for 30 seconds. Drain and transfer basil to a bowl over ice to stop cooking. Squeeze out excess water from basil.
  29. Purée basil with corn or agave syrup in blender. Cover and chill at least 2 hours or overnight to allow flavors to develop. Bring basil coulis to room temperature. Strain syrup through a sieve before serving.
  31. To Assemble Meringues
  32. Divide the vanilla cream and place in the center of each meringue disc. Top each with halved strawberries.
  34. Spoon strawberry coulis and basil coulis around the meringue circle and over the strawberries. Sprinkle with crushed pistachios. Serve immediately.
  36. A special thanks to the former Tartine and Apron Strings for this elegant recipe.
Recipe by OMG Lifestyle Blog at https://omglifestyle.com/meringues-strawberries-cream-basil/