Double Strawberry Meringues

If your gathering requires a show-stopping dessert, try this stylish dessert that's surprisingly low in fat. The meringues can be made a day ahead and their free-form shape and crisp, crumbly texture provide a perfect contrast to the velvety filling. Topped with whole fresh berries, it is kind of a reverse meringue pie with the panache of a French dessert.

4 egg whites
Pinch salt
1 1/2 cups superfine granulated sugar

Filling:
1/3 cup cornstarch
1 cup sugar
1/4 cup lemon juice
1 cup pureed strawberries
2 egg yolks
1 1/2 pints or 1 lb. strawberries

Preheat the oven to 200 F. Cover a baking sheet with baking parchment.

Beat the egg whites with an electric mixer to very soft peaks. Gradually beat in the sugar, a little at a time, until the mixture resembles firm marshmallow fluff, about 6 minutes.

On the baking sheet, divide the meringue mixture into 6 equal mounds. Using a spatula, shape each mound into a 4-1/2-inch circle 3-4 inches high. Holding the spatula vertically, starting in the center of each mound and working in a circle, push the meringue towards the outside of the mound until you have shaped a hollow about 3 inches across and 1 inch deep.

Bake the meringues in the center of the oven for 20 minutes. Increase the heat to 275 F. and continue baking for 40 minutes more. (If the meringues start to color, prop open the oven door slightly.) Turn off the oven and leave the meringues in the oven 2 hours more to dry.

In a small bowl, beat the egg yolks and set aside. Have handy another, medium-size, empty bowl. In a medium saucepan, combine the cornstarch and sugar. Mix in the lemon juice and 2 tablespoons water. Stir until the cornstarch is completely dissolved. Add the strawberry puree and bring to a boil over medium heat, stirring constantly, about 8 minutes.

Mix 2-3 tablespoons of the hot strawberry mixture into the egg yolks. Pour the warmed yolks back into the pot while whisking vigorously. Keep stirring until the mixture is thick and hot; take care not to let it boil. Immediately pour the filling into the empty medium-sized bowl to prevent the mixture from overcooking. Cover the surface of the filling with plastic wrap.

Spoon about 1/4 cup of the filling into each meringue. Hull the strawberries and arrange the whole berries to cover the filling in each meringue and serve.

Servings: 6
From: the American Institute for Cancer Research