Valentine’s Day is around the corner and I have a very sexy recipe for you. Strawberries à la Meringue is a great recipe to make along with your significant other and will add just the right amount of spice to your Valentine’s Day. I like to use voluptuous long stem strawberries. They are definitely worth seeking out for this recipe. The stems make it easy to coat these erotic looking strawberries in the egg white and then place them on a sheet tray to be quickly broiled.
The sweet delicate flavor of this meringue has a seductive surprise – the addition of Chinese five-spice powder! This spice elevates this already sexy dessert to an even more erotic level, ultimately, helping to spice up your Valentine’s Day celebration in a very succulent way. Eating is a sensual activity and what better day to turn up the sensuality than on Valentine’s Day.
Strawberries à la Meringue with Chinese Five-Spice Powder
(serves 2 people)
1) Meringue for the strawberries
- 6 long-stem strawberries, washed, stems trimmed and sepals removed (green leafy bits)
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar plus 2 tablespoons
2) Sugar Mixture
- 1/4 cup granulated sugar
- 1/4 teaspoon Chinese five-spice powder
- Preheat your broiler to high and place a rack on the second slot down from the top.
- Dry off the cleaned strawberries and place them on a tray lined with absorbent paper. Allow drying at room temperature.
- Place the whites in a very clean bowl. Using a clean whisk, froth up the whites.
- Add the cream of tartar and whisk to create a nice foamy mixture. Now add the 2 additional tablespoons of sugar and whisk until just nappe (until the egg whites just coat the back of a spoon without running off).
- Combine the five-spice powder and the 1/4 cup sugar and spread on a flat tray or plate.
Tip: We are creating a light coating with this meringue. It should not be a thick stiff traditional meringue. Some of the strawberries will be covered but you may see some naked strawberries. That’s okay, it adds to the beauty of the finished product. After all, it is Valentine’s Day!
- Holding the long stem, dip the strawberries in the meringue. Use a tablespoon to help cover all areas as best as possible.
- Now, while still holding the stem, roll in sugar mixture. Use a teaspoon to sprinkle sugar mixture evenly on them.
- Repeat this process once again. Dipping in the whipped egg whites and then dusting with sugar. Ultimately, creating two light coatings.
- Place the strawberries on a parchment-lined baking tray. I bake 3 at a time to ensure even coloration.
- Keep a close watch on the strawberries, moving them around and rotating the baking tray to obtain an even meringue glaze. They should be golden brown and caramelized.
- Remove from the tray carefully, so as not to break the coating. Use a small spatula to remove them from the parchment paper after broiling.
Tip: Let the strawberries cool slightly, serve over a bitter orange coulis, and garnish with candied orange peel. ( recipe below)
3) Bitter Orange Coulis
- 3 oranges juiced, one orange zested, pith removed
- 1 lemon juices, 1 strip zest, pith removed
- 1/2 cup honey
- 1 Granny Smith apple, peeled, cored, and roughly chopped
- One tablespoon chopped ginger ( optional)
- One tablespoon sugar
- Pinch of salt
- Mix all ingredients in a small saucepot or sauté pan and bring to a boil.
- Reduce the heat and simmer gently uncovered. Stir frequently with a wooden spoon until reduced by a third.
- Once the sauce had thickened, slightly remove from the heat and blend. Pass through a fine-mesh strained.
- Once cool, taste for seasoning. Add a little more sugar or honey to taste if desired.
- Pour the sauce into a clean container and reserve in the refrigerator.
- Remove sauce from the refrigerator approximately twenty minutes before service time.
4) Candied Orange Peel
- 1/2 cup granulated sugar
- 1/2 cup water
- Peel of 1 orange, pith removed, and cut into fine strips
- Sugar for coating
- In a small saucepot, make a simple syrup with equal parts of sugar and water.
- Bring the sugar and water to a boil, stirring gently to dissolve the sugar.
- Add strips of orange peel; simmer, swirling occasionally, until zest is tender, 8 to 10 minutes. Drain, and transfer to a plate.
- Dredge peel in sugar to coat liberally.
This is the moment you and your valentine have been waiting for! And, believe me, it’s well worth the wait. If the cooking of this recipe hasn’t brought you together yet, the eating of it most definitely will. (wink, wink)
Spoon an ever so inviting amount of coulis on a plate. Decoratively place three strawberries on the plate and top with a flirtatious amount of candied peel.