Almond meringues with strawberries
Photo by Babiche Martens
Light, chewy meringues with a hint of creamy mascarpone and a burst of strawberry and vanilla flavour.
- Preheat oven to 150C. Line a tray with baking paper.
- Beat the egg whites until stiff then slowly add the sugar, a little at a time, while still beating. Add the vanilla then fold through the almonds.
- Place in small spoonfuls on the tray and bake for 45 minutes. Turn the oven off, leaving the door slightly ajar to let the meringues cool completely in the oven.
- Top the meringues with a small spoonful of mascarpone and the strawberries (hulled and diced).