Strawberry Meringue

For the strawberry meringue, separate the eggs and beat the egg whites until stiff. Attention: there must be no egg yolk in the egg white! Add half the amount of sugar and a pinch of salt and continue beating on a very slow speed in the food processor. The lower the speed and the longer you mix, the more volume the snow will have.

Once the snow is nice and firm, slowly add the remaining sugar by the spoonful. Beat the snow for about 25 minutes, turning the mixer up to a higher speed only in the last minute. This will make the snow extra dense!

Now pipe the snow onto a baking sheet. Form a round circle the size of a cake layer and some small shapes that you can use later as decorations. If you want to layer several layers of meringue on top of each other, form several circles in cake size shapes.

Now pre-bake the mixture at 120 degrees hot air for about 10 minutes and then continue baking at 60 degrees for another 3-4 hours. The meringue should not turn brown. It is best to let them dry out further in the oven overnight.

Place the meringue rings on a nice plate and fill with whipped cream (or other cream of your choice) and top with the strawberries. You can add another layer of meringue on top, or you can use one of the decorative elements as a finishing touch. Decorate the strawberry meringue with mint or lemon balm and serve immediately (otherwise the mixture will be soft).

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