Ingredients:

• Strawberry Syrup:
• 1 cup (230 g) strawberries, quartered
• 1 cup (230 g) granulated sugar
• 1 teaspoon (5 ml) vanilla extract
• 3 tablespoons (45 ml) water
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• Meringues:
• 4 egg whites, room temperature
• 1 cup (235 g) granulated sugar
• 1/2 teaspoon (2.5 g) cornstarch
• 1 teaspoon (5 ml) lemon juice
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• Garnish:
• Whipped Cream
• 6 strawberries halved
• Mint sprigs
• 6 chocolate cigarettes, purchased
• 1-ounce (30 g) pistachio, chopped
• 18 wild strawberries

Instructions:

1. Preheat oven 300 degrees F or 150 degrees C
2. In a small saucepan over medium heat, combine all ingredients for the strawberry syrup and bring to a boil. Lower heat and simmer for 15 minutes or until berries are soft and syrup is thickened.
3. Remove from heat and strain through a fine strainer into a clean container. Let cool, cover and refrigerate.
4. Meanwhile, to make meringues, place egg whites in a stainless steel or glass bowl and using, a hand-held mixer beat on medium speed until soft peaks form. Gradually add sugar a little at a time until stiff peaks form. Fold in cornstarch and lemon juice.
5. Using an ice cream scoop, create balls and delicately transfer on a pre-greased baking sheet. Gently tap the top of each meringue to create a flat surface.
6. Bake for 30 minutes. Remove from heat and let cool on a wire rack.
7. To serve, place each meringue on a chilled dessert plate. Top with a dollop of whipped cream, a couple half strawberries, a mint sprig and a chocolate cigarette.
8. Finish with a drizzle of strawberry syrup. Sprinkle with pistachio and garnish with wild strawberries.

Nutrition Facts:

Additional nutrition information is currently not available.

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