Strawberry Meregon

Strawberry Meregon


"A delicious, creamy and fluffy desert."
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4 h servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Place a rack in the center of the oven and preheat to 250º F degrees. Line two small, or one large, baking sheets with parchment and set aside.
  2. Place the egg whites in a bowl and with and electric mixer, whisk until soft peaks form.
  3. Increase speed to high and gradually add granulated sugar, about 3 tablespoons at a time, add the lime juice and keep whisking until stiff peaks form. The whites should be firm but moist. Occasionally scrape down the side of the bowl.
  4. Spoon half of the meringue onto the prepared baking sheet, flatten with a spatula making sure the base of the meringue is not too thin. Place the rest of the meringue on another baking sheet.
  5. Bake for about 2 hours until the meringue is crispy. Turn the oven off and leave the meringue in the oven, with the door open until cooled completely about 2-4 hours. Do not remove it from the oven when it is still warm.
  6. To make the filling: Place the strawberries in a bowl with the granulated sugar to macerate until the meringue is ready.
  7. Whisk the whipped cream with the vanilla and powdered sugar until stiff and fluffy.
  8. To assemble: Using a spatula, spread the whipped cream over the meringue, add strawberries then place the second meringue on top. Spread another cream layer and add the rest of the strawberries on top.


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