Special Diet

Individual Baked Strawberry and Lemon Meringues

cook 20 mins
  • 250 g (8 oz) strawberries, hulled and roughly chopped
  • 1 teaspoon finely grated lemon rind
  • 1–2 teaspoon maple syrup or clear honey, to taste
  • 1/2 teaspoon vanilla bean paste or extract
  • 2 teaspoons finely chopped mint (optional)
  • 1 large egg white
  • 50 g (2 oz) caster sugar
  • Preheat the oven to 200°C (400°F), Gas Mark 6. Put the strawberries, lemon rind, maple syrup, vanilla bean paste and chopped mint in a bowl and toss until all the ingredients are well combined. Spoon the strawberries and any liquid into ramekins or other small, ovenproof dishes.
  • Place the egg white in a large, clean bowl and use an electric hand whisk to whisk into firm peaks. Add the sugar, a tablespoon at a time, whisking constantly, until all the sugar has been incorporated.
  • Spoon the raw meringue mixture over the fruit in a high peak, then bake in the oven for 5–7 minutes, or until pale golden. Remove from the oven and serve immediately.
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