Strawberry Mini Shortcakes with Toasted Meringue
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 24 ptifur
Complexity: easily
Quantity: 24 ptifur
Nutritional value per serving:
Calories 72, total fat 0 G., saturated fats 0 G., proteins 1 G., carbohydrates 17 G., fiber 1 G., cholesterol 0 mg, sodium 147 mg, sugar 1 G.
Calories 72, total fat 0 G., saturated fats 0 G., proteins 1 G., carbohydrates 17 G., fiber 1 G., cholesterol 0 mg, sodium 147 mg, sugar 1 G.
These bite-sized miniature shortcakes are a perfect treat for any occasion. They're easy to eat with your hands and look incredibly stylish and sophisticated. These layered strawberry mini shortcakes captivate with their elegant appearance, flavor, and the combination of textures: airy sponge cake, gooey, creamy marshmallow, juicy strawberries, and fluffy meringue. If you have some pre-made Angel Food sponge cake (store-bought is fine), assembling these shortcakes will be a breeze. Toast the meringue caps with a blowtorch or in the oven on broiler mode and serve immediately, before the sponge cake gets soggy from the berry juices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup finely chopped strawberries + 24 whole small berries
- 1/4 tsp vanilla extract
- 6 tablespoons of sugar
- 1 purchased Angel Food sponge cake
- 1 large pasteurized egg white
- 1/4 cup marshmallow fluff + extra for assembly
- 1 teaspoon freshly squeezed lemon juice
- A pinch of salt
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Recipes with similar ingredients: cupcake, pasteurized eggs, marshmallow cream, strawberry, meringue
Cooking the dish according to the recipe:
- Combine chopped strawberries, vanilla extract, and 4 tablespoons of sugar in a bowl. Set aside to allow the strawberries to release their juices, about 30 minutes.
- Trim the tops off whole strawberries. Cut the sponge cake into 1 cm thick slices, then use a 4 cm round cookie cutter to cut out 24 circles from the cake.
- Using a mixer at medium speed, beat the egg white, creamy marshmallow, lemon juice, salt and the remaining 2 tablespoons sugar until stiff peaks form (the mixture may separate at first, but will then whip well), about 5 minutes.
- Dip one side of each sponge cake circle about halfway into the strawberry syrup released from the berries and place them on a baking sheet, strawberry side up. Arrange some sliced berries in the center. Top with a spoonful of marshmallow cream.
- Dip the tip of each whole strawberry into the meringue. Place the berry, cut side down, on the cream on top of the sponge cake. Grill the meringue with a blowtorch or in the oven until golden brown, turning as needed. Serve immediately.
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