Strawberry Meringue Swans
Strawberry meringue swans filled with whipped cream and fresh berries, served with a vibrant strawberry sauce. Light, so beautiful and perfect for sunshine days!
Ingredients
- 6 large egg whites
- 300g caster sugar
To fill
- 600ml whipped double cream
- 600g strawberries
To serve
- A few mint sprigs
Method
- Pre-heat the oven to 100c.
- Whisk the egg whites with the sugar over a Bain Marie until the sugar has dissolved then pop into a Kitchen Aid and whisk until firm.
- Line a large baking tray.
- Pipe or spoon the meringue into 24 swan bodies and 12 necks.
- Place in the oven for 4 hours.
- To make the sauce, hull the strawberries, blitz half in a food processor, pass through a sieve and keep the pulp.
- Mix the strawberry pulp with the rest of the chopped berries chopped and the cream and spoon onto one side and pop the other body on the other side. Top with berries, top with a head/ neck.
- Spoon the sauce onto plates and place the swan in the middle.
Ingredients
- 6 large egg whites
- 300g caster sugar
To fill
- 600ml whipped double cream
- 600g strawberries
To serve
- A few mint sprigs
Method
- Pre-heat the oven to 100c.
- Whisk the egg whites with the sugar over a Bain Marie until the sugar has dissolved then pop into a Kitchen Aid and whisk until firm.
- Line a large baking tray.
- Pipe or spoon the meringue into 24 swan bodies and 12 necks.
- Place in the oven for 4 hours.
- To make the sauce, hull the strawberries, blitz half in a food processor, pass through a sieve and keep the pulp.
- Mix the strawberry pulp with the rest of the chopped berries chopped and the cream and spoon onto one side and pop the other body on the other side. Top with berries, top with a head/ neck.
- Spoon the sauce onto plates and place the swan in the middle.
