Summer is officially here- whoop, whoop! I’ve got just the little treat for you if you’re having a little get together/ barbecue. Mini meringue cups filled with strawberry milkshake flavoured whipped cream, sprinkles (of course) and fresh strawberries to garnish. They’re absolutely gorgeous- light as anything and devilishly moreish, they’ll definitely take centre stage!
Before I hand over the sacred recipe I must insist on serving these right away once filled with cream. I refrigerated mine overnight (I had a few left over) and the next day they had gone a tad soggy and fell apart in my hands when I tried lifting them out of the container... oops (yes I still at them). It doesn’t come as a surprise really, I mean its delicate light meringue topped with cream and strawberries in a cold and moist environment, so if we’re being honest- I was asking for trouble, delicious trouble.
Before I leave you to it, just a little point to inspire you- feel free to play around with the flavours! You could use banana milkshake powder and banana chips to decorate or even go down the chocolate route. Nom. Nom. NOM.
Let’s make some meringue!
Makes 15-20 mini cups
Prep time: 30 minutes
Total time: 2.5 hours (for baking and cooling)
For the Meringue Cups:
4 large egg whites or 5 medium, at room temperature
200g caster sugar
0.5 tsp cream of tartar or 1 tsp lemon juice
0.5 tsp strawberry or vanilla extract
A couple of small blobs of red food gel
For the Strawberry Milkshake Whipped Cream Filling:
600ml whipping cream or double cream
4 tbsp strawberry milkshake powder (I used Nesquik)
5-6 striped paper straws, each cut into three
Preheat the oven to 120°C/100°C fan and line a baking tray with parchment paper.
In a squeaky clean bowl of a stand mixer fitted with a whisk attachment, whisk egg whites on a low-medium speed until frothy. Add in the cream of tartar/lemon juice and whisk on a medium speed until soft peaks form. Gradually start adding the sugar, 1 tbsp at a time whilst continuing to whisk on a medium-high speed, scraping down the sides of the bowl a couple of times while you do this to ensure all the sugar is incorporated. Take your time with adding the sugar; you’re looking at about 5-10 minutes until the mixture reaches stiff peaks and is nice and glossy (rub a little meringue in between your thumb and index finger to check if its grainy-beat a couple of minutes more if so, until it feels smooth). Lastly, gently whisk in the strawberry/vanilla extract and food colouring.
Transfer the meringue to a large piping bag fitted with a round tip (mine was a cm in diameter). Pipe a small blob of meringue into the four corners of the baking tray and stick down the parchment, ensuring no paper flyaways or sliding. Pipe a 5cm diameter spiral for the base and continue to pipe 4-5 circles on top of the outer edge to create a cup. Repeat until you have used up all the meringue. Place the trays in the middle-lower shelf of the oven and bake for around 1 hour until the meringue feels dry to the touch and the base lifts easily and intact. Remove from the oven and allow to cool on the baking tray. These unfilled meringues can now be stored at room temperature for up to a week in an air tight container.
When ready to serve, make the filling. Using an electric handheld mixer, whisk cream and milkshake powder in a large bowl until stiff and thickened. Transfer the cream into a piping bag and cut a small hole at the tip. Pipe cream into the meringue cups, top with sprinkles, a slice of strawberry and a little straw (cuteness overload).
Enjoy and remember - sharing is caring!