Frozen Strawberry Meringue
Method
Make the crust
Heat the oven to 325°F (160°C). Mix the graham cracker crumbs, sugar, melted butter and pecans until the crumbs are evenly moistened. Press firmly into the bottom of a 10-inch springform pan.
Bake and cool
Bake for 10 minutes. Let the crust cool completely before adding the filling.
Beat the filling
In the large bowl of a stand mixer, combine the strawberries, sugar, egg whites, lemon juice, vanilla and salt. Beat on low speed to blend, then turn it up to high and beat until stiff peaks form, about 15 minutes. It will grow a lot in volume and turn pale pink and fluffy.
Whip the cream
In another bowl, beat the whipping cream until soft peaks form. Gently fold it into the strawberry mixture until no streaks remain.
Fill and freeze
Pour the filling over the cooled crust and smooth the top. Cover and freeze overnight.
Serve
Run a knife around the edge, carefully remove the sides of the pan and garnish with whole strawberries. To slice cleanly, fill a tall glass or jug with very hot tap water, dip a large knife in it for about 10 seconds, wipe it dry and cut. Warm and wipe the knife again before each slice, so it glides through the frozen filling instead of cracking it. Serve frozen.
Good to know
- The egg whites in this recipe aren't cooked. Pasteurized eggs are the safer choice, especially for anyone pregnant, older, very young or with a weakened immune system.
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Frozen Strawberry Meringue
Serves 10 to 12
Get everything out
Tick things off as you set them out. Every step will show the amounts it needs, at this size.
Crust
Filling
Step 1 of 6
Make the crust
Heat the oven to 325°F (160°C). Mix the graham cracker crumbs, sugar, melted butter and pecans until the crumbs are evenly moistened. Press firmly into the bottom of a 10-inch springform pan.
Step 2 of 6
Bake and cool
Bake for 10 minutes. Let the crust cool completely before adding the filling.
Step 3 of 6
Beat the filling
In the large bowl of a stand mixer, combine the strawberries, sugar, egg whites, lemon juice, vanilla and salt. Beat on low speed to blend, then turn it up to high and beat until stiff peaks form, about 15 minutes. It will grow a lot in volume and turn pale pink and fluffy.
Step 4 of 6
Whip the cream
In another bowl, beat the whipping cream until soft peaks form. Gently fold it into the strawberry mixture until no streaks remain.
Step 5 of 6
Fill and freeze
Pour the filling over the cooled crust and smooth the top. Cover and freeze overnight.
Step 6 of 6
Serve
Run a knife around the edge, carefully remove the sides of the pan and garnish with whole strawberries. To slice cleanly, fill a tall glass or jug with very hot tap water, dip a large knife in it for about 10 seconds, wipe it dry and cut. Warm and wipe the knife again before each slice, so it glides through the frozen filling instead of cracking it. Serve frozen.
That's it. Enjoy!
Made it? I'd love to hear how it went. You can leave a note at the bottom of the recipe.
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