Meringue mixed with berries is a simple, yet very tasty, dessert and it is naturally free from any dairy or gluten. I often find myself drawn to these kind of simple ideas whenever I am making anything sweet on a winter day, somehow the idea of making anything elaborate for a regular weekend meal seems like to much wasted time; I would much rather spend some time reading a good book or taking a walk in the wintry scenery.
Winter has that kind of an effect on me - it might be the most dead, white and silent of times, but I have always loved it, maybe because I like silence, I love snow and most of all the idea of a slower pace in life appeals to me.
Meringue reminds me of snow and winter - the whiteness and frothy texture resembles snow so much - and the touch of berries in this dessert remind me of the summer to come, which is also a time of year I enjoy; who could resist the abundance of fresh berries, fruit and vegetables?
Strawberry Meringue Soufflé
Serves 3-4 people
I use medium sized eggs
-4 egg whites
-1/2 cup or 1,2 dl superfine sugar (regular sugar is fine too)
-1/2 cup or 1,2 dl puréed berries (you can just mash them with a fork after they have been defrosted)
-some sugar for the berries (this is optional, the meringue is very sweet and therefore I never sweeten the berries)
Preheat an oven to 150 C or 300 F.
Whip the egg whites until foamy and then add the sugar gradually. Whip the sugar and the egg whites until they are hard and shiny.
Mash and strain the berries and add some sugar to them if you feel that they need it, I would recommend leaving the sugar out because the meringue is so sweet, but this is down to personal preference.
Fold the berries with the meringue very carefully. The best method is to only use a spatula on the sides; move it along the sides in circles and you will not flatten the meringue.
Take individual ramekins, or a larger baking dish, and grease them with margarine or butter and then sprinkle them with sugar.
Place the meringue into the ramekins, run your finger along the sides to make a small space there and place the ramekins into the oven.
Let the meringue bake for 10-20 minutes; the time depends a lot on your oven.
I often place a bit of ice cream on top of them before serving.
I just had to take a picture of these tulips; the colour is just utter perfection in my opinion. I was so happy the other day when my boyfriend came home with these, tulips are my favourite flower and that colour is simply gorgeous.
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