Summer is an unbeatable
time for produce. Cook with strawberries, blueberries, peaches, broad beans,
artichokes and salad onions
Strawberry vacherin
Strawberry
vacherin
·
2 hours + cooling
·
Serves 8
·
A little effort
Ingredient
·
Egg whites 4
·
Caster sugar 100g
·
Icing sugar 100g
·
Vanilla extract ½ tsp
·
Strawberry cream
·
Whipping cream 300ml
·
Vanilla extract 1 tsp
·
Icing sugar 1 tbsp
·
Strawberries 400g, 4-5 finely chopped and
the rest hulled
Recipe
1.
Heat the oven to 120C/fan 110C/gas ¼ and line a
baking sheet with baking parchment (don’t use greaseproof, it needs to be
non-stick). Draw 2 rectangles 20cm long and 10cm wide on the paper, spacing
them apart.
2.
Whisk the egg whites to stiff peaks and then beat
in the caster sugar in 4 batches, beating well between each. Sift in the icing
sugar in 4 batches, folding it in each time. Add the vanilla. Spoon the mixture
into a large piping bag fitted with a wide, straight-edged nozzle. Pipe
the meringue in long stripes onto each rectangle, making sure the stripes rest
alongside each other so there are no gaps. Pipe any remaining meringue onto a
separate sheet in small rounds, no more than 1.5cm across and flatten any
peaks with a wet finger. Bake the buttons for 30-40 minutes and the
rectangles for 1–1½ hours or until they sound crisp when tapped (they may have
a little colour, depending on your oven). Leave to cool.
3.
For the strawberry cream, very softly whip the
cream, vanilla extract and icing sugar, then fold in the chopped strawberries.
4. Lay one rectangle on a plate and spoon some strawberry cream down
the centre, add a layer of sliced strawberries and some blobs of strawberry
cream on top, then put on the top layer of meringue. Spoon the rest of the
strawberry cream into a piping bag and pipe blobs all over the top, then add
slices or quarters of strawberry and meringue buttons. Serve with any remaining
strawberries.
Per serving 270kcal | protein 2.6g | carbs 30.8g | fat 15.2g | sat
fat 9.5g | fibre 0.7g | salt 0.1g
