Strawberry Sauce Topped Meringues

How to Make Strawberry Sauce Topped Meringues

1. Preheat the oven to 300 degrees F/150 degrees C.
2. Put the egg whites in a bowl and beat them with a mixer until soft peaks form.
3. Gradually add 1 cup of sugar (save 3 tablespoons for later use), a tablespoon at a time, and continue to mix until the sugar dissolves.
4. Once all the sugar has been added, continue to whisk on high for 3 mins, until the meringue is glossy, white, and thick.
5. Fill the piping bag with the meringue mixture (choose a large French star piping tip).
6. Lay a baking tray with parchment paper.
7. Hover the piping tip just above the surface of the parchment paper, at a perpendicular angle. Apply pressure to the bag until the filling begins to flow out. When you’re done piping a shape and are ready to move on to the next, stop applying pressure and lift up the tip. Reposition and start piping the next shape. Make 6 large meringues.
8. Bake them for 45 minutes.
9. Meanwhile, put the strawberries and rhubarb in a saucepan over medium heat.
10. Add 2 tablespoons of sugar and simmer until it melts and forms a syrup. Set it aside.
11. Pour the whipping cream into a bowl. Add the vanilla extract and the remaining tablespoon of sugar and beat them with the mixer until the whipping cream thickens.
12. Serve each meringue with whipped cream and strawberry sauce.
13. Enjoy!