Strawberry Malted Milk Meringues: A Delightfully Light and Airy Treat
These Strawberry Malted Milk Meringues are a delightful twist on classic meringue cookies, combining the sweet tartness of strawberries with the nostalgic flavor of malted milk powder. They’re light, airy, and melt-in-your-mouth delicious, making them a perfect treat for afternoon tea, a light dessert, or even a thoughtful homemade gift. The addition of freeze-dried strawberries intensifies the strawberry flavor and adds a beautiful pop of color, while the malted milk powder provides a subtle, creamy sweetness that complements the fruit perfectly. This recipe is a little more involved than some basic meringue recipes, but the results are well worth the effort. We’ll walk you through each step to ensure meringue success!
**Why This Recipe Works:**
* **Freeze-Dried Strawberries:** Using freeze-dried strawberries allows us to incorporate a concentrated strawberry flavor without adding excess moisture, which can hinder meringue formation. They’re ground into a powder and added directly to the meringue for maximum flavor impact.
* **Malted Milk Powder:** The malted milk powder adds a unique, creamy sweetness and a hint of nostalgia that elevates these meringues beyond the ordinary. Choose a good quality malted milk powder for the best flavor.
* **Italian Meringue Technique:** We’re using an Italian meringue technique, which involves cooking the egg whites with a hot sugar syrup. This creates a more stable and glossy meringue that is less prone to weeping and holds its shape beautifully during baking.
* **Low and Slow Baking:** Baking the meringues at a low temperature for a long time dries them out completely, resulting in a crisp, airy texture. This process can take several hours, so patience is key!
**Ingredients:**
* **For the Meringue:**
* 150g (approximately 5 large) egg whites, at room temperature
* 300g granulated sugar
* 75ml water
* 1/4 teaspoon cream of tartar (optional, but recommended for stability)
* 1/4 teaspoon salt
* 40g freeze-dried strawberries
* 30g malted milk powder
* **Optional Decorations:**
* Melted white chocolate
* Sprinkles
* Extra freeze-dried strawberry powder
**Equipment:**
* Stand mixer with whisk attachment (or a hand mixer, but a stand mixer is recommended)
* Candy thermometer
* Baking sheets
* Parchment paper or silicone baking mats
* Piping bag and tip (optional, for a more decorative finish)
* Food processor or blender
**Instructions:**
**Step 1: Prepare the Freeze-Dried Strawberries:**
1. Place the freeze-dried strawberries in a food processor or blender. Process until they are finely ground into a powder. This may take a minute or two, depending on the strength of your appliance. Ensure there are no large pieces remaining.
2. Set the strawberry powder aside.
**Step 2: Make the Italian Meringue:**
1. **Prepare the Egg Whites:** Place the egg whites in the bowl of your stand mixer. Add the cream of tartar (if using) and salt. Don’t start whisking yet.
2. **Make the Sugar Syrup:** In a medium saucepan, combine the granulated sugar and water. Stir to dissolve the sugar. Place the saucepan over medium heat. Bring the mixture to a boil without stirring. Use a candy thermometer to monitor the temperature. You’re aiming for 115°C (240°F). This is the soft-ball stage.
3. **Start Whisking the Egg Whites:** When the sugar syrup reaches 110°C (230°F), begin whisking the egg whites on medium speed until soft peaks form. You want the egg whites to be foamy and holding a loose shape, but not stiff. They should be starting to increase in volume.
4. **Pour the Hot Sugar Syrup:** Once the sugar syrup reaches 115°C (240°F), carefully and slowly pour it in a thin, steady stream down the side of the mixing bowl, avoiding the whisk. Continue whisking the egg whites on medium-high speed. Be careful not to splash the hot syrup!
5. **Whisk Until Cool:** Continue whisking the meringue on medium-high speed until the bowl is cool to the touch and the meringue is thick, glossy, and holds stiff, firm peaks. This can take 5-10 minutes. The meringue should be significantly increased in volume and incredibly stable.
**Step 3: Incorporate the Flavorings:**
1. **Gently Fold:** Once the meringue has cooled and formed stiff peaks, gently fold in the ground freeze-dried strawberry powder and the malted milk powder using a spatula. Be careful not to overmix, as this can deflate the meringue. Fold until the powders are just incorporated and the mixture is evenly colored.
**Step 4: Pipe or Spoon the Meringues:**
1. **Prepare the Baking Sheet:** Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the meringues from sticking.
2. **Pipe or Spoon:** Transfer the meringue mixture to a piping bag fitted with your desired tip (a star tip works well for a classic meringue shape, but you can use any tip you like, or simply spoon the meringue onto the baking sheet). Pipe or spoon the meringue into desired shapes and sizes, leaving a little space between each meringue.
**Step 5: Bake the Meringues:**
1. **Preheat Oven:** Preheat your oven to 90°C (200°F). It’s crucial to bake meringues at a very low temperature to dry them out completely without browning. Use an oven thermometer to ensure your oven is at the correct temperature, as oven temperatures can vary.
2. **Bake:** Place the baking sheet in the preheated oven and bake for 1.5-2 hours, or until the meringues are dry and crisp. The baking time will depend on the size of your meringues. To test for doneness, gently try to lift a meringue from the baking sheet. If it comes off easily and feels dry, it’s ready. If it sticks or feels soft, continue baking for another 15-20 minutes.
3. **Turn Off Oven and Cool:** Once the meringues are dry, turn off the oven and leave the meringues inside with the oven door slightly ajar for at least 1 hour, or preferably overnight, to cool completely. This allows them to dry out completely and prevents cracking.
**Step 6: Decorate (Optional):**
1. **Melt Chocolate:** If you’re using melted chocolate, melt white chocolate in a double boiler or microwave in 30-second intervals, stirring in between, until smooth.
2. **Dip or Drizzle:** Dip the bottoms of the meringues in the melted chocolate or drizzle chocolate over the tops.
3. **Add Sprinkles or Strawberry Powder:** While the chocolate is still wet, sprinkle with sprinkles or extra freeze-dried strawberry powder.
4. **Let Set:** Allow the chocolate to set completely before serving or storing the meringues.
**Tips for Meringue Success:**
* **Cleanliness is Key:** Make sure your mixing bowl and whisk are impeccably clean and free of any grease or oil. Even a small amount of fat can prevent the egg whites from whipping properly.
* **Room Temperature Egg Whites:** Using room temperature egg whites helps them whip up to a greater volume and creates a more stable meringue.
* **Don’t Overmix:** Be careful not to overmix the meringue after adding the freeze-dried strawberries and malted milk powder, as this can deflate the meringue.
* **Bake Low and Slow:** Patience is key when baking meringues. Baking them at a low temperature for a long time is essential for drying them out completely without browning.
* **Avoid Humidity:** Meringues are very sensitive to humidity. Avoid making them on a rainy or humid day, as they may become sticky.
* **Storage:** Store the cooled meringues in an airtight container at room temperature. They will keep for several days, but they are best enjoyed within a few days of baking.
**Variations:**
* **Different Flavors:** Experiment with different flavors by using other freeze-dried fruits, such as raspberries, blueberries, or mangoes. You can also add extracts, such as vanilla or almond extract.
* **Swirls:** For a marbled effect, gently swirl in a few drops of food coloring into the meringue before piping.
* **Meringue Kisses:** Pipe small, round mounds of meringue for adorable meringue kisses.
* **Sandwich Cookies:** Sandwich two meringues together with a filling of whipped cream, buttercream, or jam.
* **Lemon Malted Milk:** replace strawberry with lemon zest, 1tsp lemon extract and omit the strawberry powder, keeping the malted milk.
**Troubleshooting:**
* **Meringue isn’t stiffening:** Make sure your bowl and whisk are completely clean and free of grease. Also, ensure that no egg yolk got into the egg whites.
* **Meringue is weeping:** This can be caused by overbaking or baking at too high a temperature. Also can be cause by underbeating the meringue. Make sure to beat until stiff and glossy.
* **Meringues are cracking:** This can be caused by cooling the meringues too quickly. Leave them in the oven to cool gradually.
* **Meringues are sticky:** This is usually caused by humidity. Try baking them on a less humid day.
**Nutritional Information (approximate, per meringue):**
* Calories: 30-40
* Fat: 0g
* Protein: 1g
* Carbohydrates: 8-10g
These Strawberry Malted Milk Meringues are a truly special treat that are sure to impress. With their light, airy texture and delicious flavor combination, they’re perfect for any occasion. So gather your ingredients, follow the steps carefully, and enjoy the process of creating these delightful meringues!