Fresh Strawberry Meringue Cake
Southern Living, April 2012
- 1 cup chopped pecans
- Parchment paper
- Masking tape
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups sugar, divided
- 7 egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 2 (8-oz.) containers mascarpone cheese
- 2 teaspoons vanilla extract
- 3 cups whipping cream
- 4 1/2 cups sliced fresh strawberries
- Halved fresh strawberries
- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and cool completely (about 10 minutes). Reduce oven temperature to 250°.
- Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn paper over; secure with masking tape.
- Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground.
- Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat). Add half of pecan mixture to egg white mixture, gently folding just until blended. Repeat procedure with remaining pecan mixture.
- Gently spoon egg white mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), spreading to cover each circle completely.
- Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers.
- Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.
- Beat whipping cream at low speed until foamy; increase speed to medium-high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture.
- Carefully remove 1 meringue from parchment paper; place on a serving plate. Spread one-fourth mascarpone mixture (about 2 cups) over meringue; top with 1 1/2 cups sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin-bladed knife.
Strawberry Ice Cream
- 1 1⁄2 cups whole milk
- 2 eggs
- 2 egg yolks
- 3⁄4 cup plus 1⁄3 cup sugar
- 1 1⁄4 cup heavy cream
- 1 pint fresh strawberries, hulled and thinly sliced
- Juice of 1⁄2 lemon
- Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.
- Meanwhile, whisk together eggs, egg yolks, and 3/4 cup sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.
- Transfer mixture to a mixing bowl; stir in heavy cream; refrigerate until cold.
- Combine strawberries, 1/3 cup sugar, and lemon juice in a mixing bowl. Cover and refrigerate for 2 hours.
- Slightly mash strawberries, then stir into cream base and pour into an ice cream maker. Process according to manufacturer's directions.
Waylynn Lucas, Fonuts
- 1 ¼ cups (5 oz.) all-purpose flour, sifted
- ¾ cup sugar
- ½ tsp. baking soda
- ½ tsp. kosher salt
- ⅔ cup canola oil, plus more for greasing
- ½ cup buttermilk
- 1 egg
- ½ tsp. white vinegar
- ½ tsp. vanilla extract
- ½ cup finely chopped strawberries
- 2 cups confectioners' sugar
- Heat oven to 350°. Combine flour, sugar, soda, and salt in a bowl; make a well in the center and set aside. Whisk oil, buttermilk, egg, vinegar, and vanilla in a bowl; add to well, and mix into a smooth batter. Stir in half the strawberries; set aside. Lightly grease a nonstick donut pan; spoon 2 tbsp. batter into each mold. Bake until golden and a toothpick inserted into donut comes out clean, 13–15 minutes. Invert donuts onto a baking sheet with a wire rack; let cool completely.
- Whisk remaining strawberries, confectioners' sugar, and 2 tbsp. water until smooth. Dip tops of donuts into glaze and return to wire rack until glaze is set.