Strawberry & White Chocolate Meringue Cookies
I must say, I much prefer the day after Valentine’s Day simply because that’s when chocolate prices go on sale. I can spend $40 on double the amount of chocolate than what I would’ve got for the same price the day before. So really, what’s not to love?
Having been disorganised this year to celebrate with all the bells and whistles I’ve opted to make something just as sweet as a meter long Bueno chocolate bar. These cute little meringues have given me the chance to play around with freeze dried strawberry powder. Not only was I stoked with the colour, but the flavour is far superior to any type of artificial flavouring I’ve tried in meringue before.
They mightn’t be a bouquet of roses or a surprise spontaneous trip to Hawaii but they are crunchy, smooth and a fun little project to polish off your piping skills. Why not thread them onto a string and make a lei garland? That way, you can be halfway to Hawaii in your own kitchen!
Strawberry & White Chocolate Meringue Cookies
Ingredients
- 1 cup caster sugar
- 1/3 cup water
- 4 large egg whites - at room temperature
- 1/4 tsp. cream of tartar
- Pinch of salt
- 1/2 tsp. vanilla extract
- 1/2 cup whole freeze dried strawberries - processed into fine powder.
- Large piping bag
- Medium star piping tip (Wilton #1M)
- 250g good quality white chocolate
- 85ml thickened cream
Instructions
- Pre-heat oven to 90°C and set the oven racks in the lower and upper third of the oven. in the and line 2 large baking trays with baking paper. Fit a large piping bag with a medium star piping tip. (I used a Wilton #1M). Set aside.
- Place water and sugar into a small saucepan. Bring the sugar mixture to a simmer over medium heat. Continue cooking, without stirring, until temperature reaches between 115°C - 118°C.
- While the sugar syrup comes to temperature, place egg whites into a bowl of a stand mixer and whisk on medium speed until the whites become foamy. Add cream of tartar and salt and increase whisking speed to high. Continue to whisk until soft peaks form.
- Slowly drizzle the sugar syrup into the egg whites with the mixer running on medium speed. Try not to allow the stream of syrup to hit the whisk, instead, drizzle it down the side of the bowl into the whites if necessary. Once incorporated, turn mixer to high and continue to whisk until the meringue is thick, glossy and stiff peaks form.
- Fold through the vanilla and freeze dried strawberry powder into the meringue. Transfer meringue into the prepared piping bag. Pipe 2inch in diameter swirls of meringue onto the prepared baking trays, leaving a 1inch space between each.
- Place the racks together in the oven and bake for 2 hours or until very dry to the touch. Checking regularly. Rotate trays after the first hour to allow even baking. Allow to cool completely in the oven before removing and placing in an air-tight container.
- Place white chocolate in a medium heat-proof bowl. Bring cream to a simmer in a small jug in the microwave in 10 second bursts. Pour cream over the chocolate, cover bowl with a plate and allow to set for 5 minutes before stirring with a whisk until combined. If the chocolate hasn't melted, microwave in short 5 second bursts until the ganache is smooth.
- Allow to chill to a consistency that won't slip off the cookies. Refrigerate if necessary before using. Spread a small amount onto the base of each cooled meringue cookie before topping with the other half. Repeat with the remaining meringues.
- Dust with powdered sugar or sprinkles if desired before serving. Store in an air-tight container at a cool room-temperature.
Notes
- I adore meringue but I'll be the first to tell you that it can be a fickle beast during humid days. Tackle this recipe first thing in the morning - when it's the least humid, if possible if you're making this recipe. I've experienced troublesome sticky meringue cookies - still delicious - but less enjoyable to make on those rainy, stormy days!