Ingredients and Weight:
- 1 1/2 cups (188g) granulated sugar
- 3/4 cup (180ml) egg whites (from 6 large eggs)
- 1/3 cup (40g) lyophilized strawberries
- 1/4 cup (30g) malted milk powder
- 1 teaspoon (5ml) vanilla extract
- Pinch of salt
Preparation Time:
15 minutes
Cooking Time:
2 hours
Difficulty Level:
3 (moderate)
Preparation Method Steps:
- Preheat oven to 200 degrees F (93 degrees C). Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and salt until soft peaks form.
- Gradually add the sugar, beating until stiff peaks form.
- In a small bowl, combine the strawberries, malted milk powder, and vanilla extract.
- Fold the strawberry mixture into the egg whites until just combined.
- Spoon dollops of the meringue onto the prepared baking sheets.
- Bake for 2 hours, or until the meringues are dry and crisp.
- Let the meringues cool completely on the baking sheets before serving.
Nutritional Information:
Per meringue (serving size: 2 cookies):
- Calories: 210
- Fat: 0g
- Carbohydrates: 50g
- Protein: 3g
Dish Characteristics:
- Light and airy
- Sweet and tangy
- Perfect for summer picnics and parties
User Comments:
- "These meringues are so delicious and unique! The strawberry and malted milk flavors are a perfect combination."
- "I love the crispy exterior and chewy interior of these meringues. They're so addictive!"
- "These are the perfect dessert for a summer party. They're light and refreshing, and everyone loves them."
Special Precautions and Tips:
- Make sure the bowls and utensils you use to make the meringues are completely clean and grease-free. Any residual fat will prevent the egg whites from whipping properly.
- Do not overbeat the egg whites. Overbeaten egg whites will become grainy and dense.
- Bake the meringues at a low temperature for a long time to ensure that they dry out completely. Underbaked meringues will be chewy and sticky.
- Store the meringues in an airtight container at room temperature for up to 3 days.
