Merengón de Fresas Recipe (Colombian Strawberry Meringue Dessert)

Ingredients

• 5 large egg whites (at room temperature)
• 2 cups cup of granulated sugar (divided)
• 1/2 tablespoon of creme of tartar
• 1/4 teaspoons of vanilla extract
• 3 cups of fresh strawberries (sliced)
• 1 cup of heavy cream
• 1 teaspoons of vanilla extract
• 2 tablespoons of powder sugar

Instructions

1. 1

   Place a rack in the center of the oven and preheat to 250 F degrees. Line two small, or one large, baking sheets with parchment and set aside.

2. 2

   Place the egg whites in a bowl and with and electric mixer, whisk until soft peaks form.

3. 3

   Increase speed to high and gradually add 1 and 1/2 cups of granulated sugar, about 3 tablespoons at a time, add the creme of tartar and keep whisking until stiff peaks form. The whites should be firm but moist. Occasionally scrape down the side of the bowl.

4. 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. 5

   Bake the for about 1 hour and 15 minutes until the meringue is crispy. Turn the oven off and leave the meringue in the oven, with the door ajar until cooled completely about 2 hours. Do not remove it from the oven when it is still warm.

6. 6

   To make the filling: Place the strawberries in a bowl with the rest of granulated sugar to macerate until the meringue is ready.

7. 7

   Whisk the whipped cream with the vanilla and powdered sugar until stiff and fluffy.

8. 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.