In June and July British strawberries are at their best so now is the time I like to make my Strawberry Meringue Gateau in the tea rooms. As I write this Wimbledon is on too so it’s a doubly perfect time to try this very popular dessert.
It’s also quite simple to make this Strawberry Meringue Gateau. I usually make the meringue layers in the evening – turn off the oven and leave them to cool all night. Then first thing in the morning I fill them with whipped cream and strawberries!
Ingredients you will need to make this Strawberry Meringue Gateau
- 4 large eggs (You will only need the whites)
- 8 ounces / 225 grams / 1 cup caster sugar
- 1 pound 8 ounces strawberries
- 1 ½ pint double cream
- 2 tablespoons of icing sugar
Directions
- Pre-heat your oven to 150°C / 130°C Fan / 300°F / Gas Mark 2.
- Separate the egg whites from the yolks and put them in a large mixing bowl (You will not need the yolks). See my video on how to do this at TikTok.
- Whisk the egg whites until very stiff.
- Add the caster sugar gradually one tablespoon at a time whisking throughly after each addition.
- When all the sugar has been added the meringue should be very stiff, shiny and smooth. Test a little by rubbing it between a finger and thumb. If it feels at all gritty the sugar has not fully dissolved. Continue whisking and testing until it feels smooth.
- Grease two baking trays.
- Cut out two 9 inch / 23 cm diameter circles of baking parchment and place one on each baking tray.
- Divide the meringue equally between the two rounds of baking parchment and spread evenly to cover them. You should have two rounds of meringue 9 inches / 23 cm in diameter and approximately 1 inch / 2.5 cm thick.
- Place the baking trays in the pre-heated oven and cook for one hour.
- After one hour turn the oven off and leave the meringue rounds in the oven until completely cold.
How to assemble the gateau
- Separate eight small strawberries to use as decoration and wash and dry with kitchen paper.
- Wash and hull the remaining strawberries, dry them with kitchen paper and slice them.
- Beat the cream and icing sugar together until stiff and standing in soft peaks.
- Place a spoonful of whipped cream in the centre of a cake stand or serving plate and place one of the meringues on top. The cream will anchor the meringue in place.
- Spread a generous layer of whipped cream evenly over the meringue.
- Cover the cream with a layer of sliced strawberries.
- Cover the strawberries with another layer of cream, pressing down gently to completely cover them.
- Use the remaining strawberries to cover the second layer of cream.
- Spread another layer of cream evenly over the strawberries. You should have three layers of whipped cream and two layers of strawberries with a little whipped cream left over.
- Place the second meringue round on top and press down firmly but gently as the meringue is quite fragile.
- Put the remaining cream into a piping bag and pipe eight evenly spaced rosettes on top of the meringue. If you haven’t got a piping bag use a teaspoon to put eight small evenly spaced blobs of cream on top of the meringue.
- Place the eight reserved strawberries on top of the rosettes (blobs) of cream.
- Chill for at least one hour before serving.
- It is best served on the day of making but can be stored in the refrigerator for up to three days.
Can you freeze meringue?
Yes – it’s perfectly possible to freeze meringue. So if you wish to make your meringue layers in advance – when they are cold wrap in cling film and store in the freezer. They can be filled with cream and strawberries straight from the freezer. I usually try to have several meringue rounds in the freezer as they can be quickly assembled into a gateau with whipped cream and soft fruit.
Strawberry Meringue Gateau
Course: DessertCuisine: Swiss, French, ItalianDifficulty: Easy8
servings20
minutes1
hour2-3
hours (approx)Ingredients
4 large eggs (You will only need the whites)
8 ounces / 225 grams / 1 cup caster sugar
1 pound 8 ounces strawberries
1 ½ pint double cream
2 tablespoons of icing sugar
Directions
- Pre-heat your oven to 150°C / 130°C Fan / 300°F / Gas Mark 2.
- Separate the egg whites from the yolks and put them in a large mixing bowl (You will not need the yolks). See my video on how to do this at TikTok.
- Whisk the egg whites until very stiff.
- Add the caster sugar gradually one tablespoon at a time whisking throughly after each addition.
- When all the sugar has been added the meringue should be very stiff, shiny and smooth. Test a little by rubbing it between a finger and thumb. If it feels at all gritty the sugar has not fully dissolved. Continue whisking and testing until it feels smooth.
- Grease two baking trays.
- Cut out two 9 inch / 23 cm diameter circles of baking parchment and place one on each baking tray.
- Divide the meringue equally between the two rounds of baking parchment and spread evenly to cover them. You should have two rounds of meringue 9 inches / 23 cm in diameter and approximately 1 inch / 2.5 cm thick.
- Place the baking trays in the pre-heated oven and cook for one hour.
- After one hour turn the oven off and leave the meringue rounds in the oven until completely cold.
- How to assemble the gateau
- Separate eight small strawberries to use as decoration and wash and dry with kitchen paper.
- Wash and hull the remaining strawberries, dry them with kitchen paper and slice them.
- Beat the cream and icing sugar together until stiff and standing in soft peaks.
- Place a spoonful of whipped cream in the centre of a cake stand or serving plate and place one of the meringues on top. The cream will anchor the meringue in place.
- Spread a generous layer of whipped cream evenly over the meringue.
- Cover the cream with a layer of sliced strawberries.
- Cover the strawberries with another layer of cream, pressing down gently to completely cover them.
- Use the remaining strawberries to cover the second layer of cream.
- Spread another layer of cream evenly over the strawberries. You should have three layers of whipped cream and two layers of strawberries with a little whipped cream left over.
- Place the second meringue round on top and press down firmly but gently as the meringue is quite fragile.
- Put the remaining cream into a piping bag and pipe eight evenly spaced rosettes on top of the meringue. If you haven’t got a piping bag use a teaspoon to put eight small evenly spaced blobs of cream on top of the meringue.
- Place the eight reserved strawberries on top of the rosettes (blobs) of cream.
- Chill for at least one hour before serving.
- It is best served on the day of making but can be stored in the refrigerator for up to three days.
Serving Strawberry Meringue Gateau
When you are ready to serve this strawberry meringue dessert, carefully slice the gateau using a sharp knife. Make sure to clean the knife between each slice. Serve each slice on a dessert plate and enjoy!
I do hope you try this Strawberry Meringue Gateau recipe while strawberries are at their best. It is really quite simple to make but looks and tastes excellent.
If you do happen to have any strawberries left, partner them with some blueberries and try my Patriotic Pavlova.
Until next time – Happy Baking!
Tanya
