Meringue strawberries

Ann Creber's - Almond Meringues with Strawberries


by Ann Creber

Hello All,

Hurry! Hurry! Hurry! We are approaching the end of the strawberry season, so I suggest you visit one of our local U-Pick berry farms or a local Farmers' Market and avail yourself of our luscious strawberries while they are still available! Of course they are superb served with just a dusting of sugar and rich cream, but for special occasions these meringues are even better.


Makes about 12 single meringues

  • 3 free-range egg whites
  • 185g granulated sugar
  • 90g roasted almonds, finely chopped
  • 1/2 teaspoon vanilla essence
  • 2 cups hulled strawberries
  • Little whipped cream
  • Toasted flaked almonds


  1. Beat egg whites very stiffly, then fold in 4 tablespoons of sugar. When mixture is glossy, fold in remaining sugar, almonds and vanilla. Mix in thoroughly, but VERY lightly.
  2. Spoon or pipe meringue mixture onto a lightly buttered baking tray and bake in a low (120oC) oven for 1 1/2-2 hours or until meringues are pale fawn and crisp.
  3. Meantime, halve the strawberries and sprinkle lightly with castor sugar.
  4. Sandwich two meringues together with a little whipped cream, spoon on a portion of berries, sprinkle with flaked almonds.
  5. To make a coulis to spoon on, puree 1 1/2-2 cups of strawberries with icing sugar to taste and a dash of Grand Marnier or preferred liqueur.

This makes a delicious dessert!

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM