For a while I almost forgot about the pictures in this recipe. When I found them, the strawberries almost disappeared from the market and I kept walking them from one place to another, from one folder to another. In the end, I decided to write this recipe anyway, because in the end the strawberry sauce can be replaced with a sauce made from any other fruit or with chocolate… or caramel… :))
My little girl loves fruits, but to eat them raw not in jam or in a fruit cake. But sometimes it happens to stay and lose its flavor. The same thing happened with some strawberries and as they were not yet to be thrown away, I turned them into a delicious sauce that, no matter how much I thought, I could only associate them with these meringue baskets
- For baskets:
- 4 egg whites
- 200 g sugar
- 2 teaspoons lemon juice (or vinegar)
- 2 teaspoons starch
- vanilla essence
- For vanilla cream:
- 4 yolks
- 4 tablespoons sugar
- 1 tablespoon starch
- 250 ml milk
- ~ 50 g butter
- vanilla essence
- For the strawberry sauce:
- ~ 250 g strawberries
- sugar to taste
Preparation of meringue baskets with vanilla cream:
Put the strawberries in a saucepan and sprinkle with sugar, then mix with a vertical blender until you get a paste. Boil over low heat until it reaches the desired consistency. Leave to cool.
Whisk the egg whites with a pinch of salt. Add the sugar spoon by spoon, mixing well after each one. At the end we will get a firm and glossy foam, which makes spikes when we remove the blades from the mixer. At the end we add lemon juice, vanilla essence and starch. Homogenize by mixing lightly with a spatula.
Put the meringue in a posh and sprinkle the meringue circles in a tray lined with baking paper.
Put the tray in the preheated oven, over low heat, with the oven door ajar, for about 50 minutes.
Mix the yolks with the sugar until they turn white, then add the starch and mix well. Pour the milk, stirring lightly, and put the bowl on low heat. Without boiling, boil the composition over low heat until it thickens. Set aside and add the butter. Leave to cool, stirring occasionally so that no pojghita is formed, then flavor to taste with vanilla essence.
Fill the meringue baskets with vanilla cream and sprinkle with strawberry sauce. Serve immediately.
Good appetite! 😉