Strawberry Shortcake Meringue Sandwiches

Meringues are so much fun! There are endless ways to

serve them! I was just going to make some meringue 

shapes while trying out my Ateco 846 piping tip, and

ended up creating these beautiful little pastries!

I just watched a cooking show where the chef

made eclairs and he inspired me to create these.

Similar to my Lemon Meringue Stacks, these pastries

consist of meringues, whipped cream and strawberries.

I piped the meringue fingers as you would pipe an eclair.

Starting at the left side, squeeze the piping bag and make 

a horizontal line 3 1/2" long.  End by making a star shape.

Bake at 225F for 1 1/2 hours, then cool completely.

Pipe some whipped cream on all the meringue fingers.

I don't recommend adding sugar to the whipped cream 

because it would just be too sweet!

Top with a few sliced strawberries.

I started by just piping the whipped cream on the bottom

meringue, but decided to go ahead and pipe some on the

top meringue as well.

I think the best way to serve these is on their side

because they weren't really stable standing upright.

I finished with a light dusting of powdered sugar and

served them in some pretty eclair papers. You could

also use cupcake papers. So pretty!!

STRAWBERRY SHORTCAKE MERINGUES

4 egg whites, room temperature

pinch salt 

1/4 teaspoon cream of tartar

3/4 cup superfine sugar (superfine sugar

has a smaller grain and dissolves easier)

pink food coloring

small container of Strawberries, sliced

1 cup heavy cream

powdered sugar for dusting

Preheat oven to 225F degrees.

In the bowl of a mixer fitted with a whisk

attachment, beat the egg whites until foamy.

Add salt and cream of tartar and beat until

soft peaks. Start adding your superfine sugar

one tablespoon at a time until sugar is completely

dissolved and the meringue is glossy and has

firm peaks. Add food coloring if desired.

Place some of the meringue mixture into a

piping bag fitted with a star tip. On a 

baking sheet lined with parchment paper

pipe 3 1/2" fingers.  Bake for 1 1/2 hours.

Remove from oven and let cool. This shouldn't

take but a few minutes. Immediately place in an

airtight container until you're ready to serve.

Place heavy cream into a chilled bowl and

with chilled beaters whip until you get stiff

peaks. Put whipped cream in a piping bag

with your tip of choice.

TO SERVE:

Place your meringue fingers onto a baking

sheet - flat sides up - and pipe some whipped

cream on all. Top half of your fingers with

sliced strawberries, and top those with

the other meringue half. Lightly dust tops

with powdered sugar. Place pastries on their 

sides in eclair or cupcake papers and arrange

on a pretty plate.  Serve immediately.

Makes approximately 40 meringues or

20 meringue sandwiches.

I just loved the way they turned out! They look like a 

pastry from a fancy Bakery Boutique! Perfect for a fancy 

tea party and so yummy!!  Hope this recipe gives you

some inspiration too!! xo!!