These pillowy, puffed meringues topped with slivered strawberries are a perfect celebration of spring. Although meringues have only a few ingredients, they require specific steps in order to achieve the crispy texture that makes them a perfect vehicle for whipped cream or lemon curd, and of course fresh berries.
Here is a quick summary of the steps with more details below. The egg whites are furiously whipped until they form stiff peaks. Separate your eggs while they’re cold, and beat the whites after they’ve been at room temperature for about 1/2 an hour. Use a squeaky clean mixing bowl with no trace of any fat in it, and the egg whites should have no trace of yolks. I know you’re thinking this is already overwhelming, but you’ll be rewarded with perfect results. The addition of vinegar or an acid like cream of tartar or lemon juice, stabilizes the egg whites and helps them hold the air. The low oven temperature allows the meringues to dry out. The trays will remain in the oven for a few hours even after you’ve turned it off. Fill your meringues with your favorite fruit or just nibble on the plain meringues. Yum!