Meringue Nests with Greek Yogurt and Balsamic Strawberries
With summer upon us, it’s the perfect time to not only eat fruits—while they are in their prime—but also to be super indulgent and a little naughty with cold and refreshing desserts.
There’s no need to talk about how fantastic strawberries are, especially when they are super ripe, as they are now. Rich in vitamin C and a number of minerals including folic acid and magnesium, these little red pieces of heaven are one of a number of berries that can take on additional flavors without breaking down too much.
Not a fan of strawberries or can’t find them fresh? This easy recipe is very adaptable and can be modified with other seasonal fruits.
Amplifying the flavor of the fruit in the recipe, aged balsamic works well with stone fruits and berries. If you cannot find an aged balsamic, you can substitute by using a reduced balsamic vinegar. Simply take 2 cups of balsamic vinegar, 1 cup of red wine, and half a cup of sugar and simmer gently until reduced by half. Cool down, pour into a plastic container or squeezy bottle and you are good to go.
Berries—along with all fruits—should be at room temperature before serving. Choose strawberries that are firm, plump, and free of mold and blemishes. Look for those that have a shiny, deep red color and sweet fragrant smell. Once picked, strawberries do not ripen further so avoid those that are dull, or have green or yellow patches. Wash and handle them with care, so as not to damage or bruise the fruit.
Tips
Pipe a small dot on all four corners of your baking tray to help stick the parchment paper and stop it from moving when you are piping or shaping your meringues.
Do not overbeat the egg whites, you know you have if they look fluffy but lumpy. This will produce poor meringues.
Do not worry too much about the actual shape of the meringue (unless you need the meringue to be a certain shape.) And remember, you can wet your fingers and gently reshape or flatten down any bits that are sticking up.
If you wish to use the meringue nest to hold items, as in a pavlova style, then shape each meringue by piping and building up the outside of the base or simply shape the middle with a wet teaspoon.
A multi-ethnic trained chef, Spencer began his classical training at Thanet College (now East Kent College) before heading to London and working his way up the ladder gaining the knowledge and experience needed. Starting as a commis saucier at The Ritz Club at the Ritz Hotel, the journey took him to a number of the high-end restaurants, casinos and private members clubs within London to include the British version of Iconic USA steakhouse group ‘The Palm’ as executive chef. After 24 years behind the stove, he is consulting privately while preparing exquisite recipes for Dish Miami.
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