Celebrate spring with this refined dessert from pastry chef Emily Luchetti of San Francisco’s Waterbar.
Planning Ahead: The meringues can be made several days in advance and stored in an airtight container. If the container is not airtight, the meringues will get soggy.
- 1Preheat the oven to 225°F. Trace eight 3-inch circles onto parchment paper, leaving at least 1 inch between them.
- 2Sift or push the brown sugar through a fine-mesh sieve to remove any lumps.
- 3With an electric mixer, whip the egg whites until foamy, 30 seconds. Add the cream of tartar. Increase to high speed and add the 1/4 cup brown sugar, a tablespoon at a time. Whip the egg whites until very thick and satiny, about 2 minutes with a stand mixer or 4 minutes with a handheld mixer.
- 4Place a 1/4-inch tip in a pastry bag and fill it with the meringue. Starting from the center of each circle on the parchment paper, pipe the meringue onto the circles, making solid coils. Sprinkle the remaining 1 tablespoon brown sugar over the meringues.
- 5Bake the meringues for about 2 hours, until they easily come off of the parchment paper. To test if they are done, remove them from the oven and let sit for a couple of minutes. Then, using a metal spatula, try to lift them off the parchment paper. If they don’t easily come off, return them to the oven.
- 6Place the cooled meringues in an airtight container.
For the strawberries:
- 1Hull and quarter the strawberries. Sugar to taste with the 2 tablespoons granulated sugar.
- 1Place some strawberries in the bottom of each of 8 bowls. Spoon some crème fraîche over the berries and top with a brown sugar meringue.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.