Photograph By Isa Zapata, Food Styling By Sean Dooley, Prop Styling By Marina Bevilacqua
TOTAL TIME 4 hours (plus 2 hours for cooling)
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Place a rack in middle of oven; preheat to 275°. Place a sheet of parchment on a 13×9″ rimmed baking sheet. Turn a 10″-diameter bowl over and draw a circle around the border; turn parchment over. Beat 6 large egg whites, room temperature, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in the bowl of a stand mixer fitted with the whisk attachment over low speed until frothy, 2–3 minutes. Increase speed to medium and, with motor running, add 1 cup (200 g) sugar 1 Tbsp. at a time, beating until incorporated after each addition before adding more, about 5 minutes. Increase speed to high and add 1 Tbsp. sifted cornstarch and 1 tsp. fresh lemon juice and beat until sugar is dissolved, stiff peaks form, and meringue is glossy, 3–4 minutes. (Rub a little meringue between your fingers; if you feel sugar granules, keep beating until dissolved.)
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Why do we use it? Spread meringue out inside circle on prepared baking sheet, swirling to create a depression in the center to hold the berries, to make a 10″ round about 1″ thick in the center and 3″ thick at the edges.
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Where does it come from? Reduce oven heat to 200°. Bake meringue until firm to the touch, about 3 hours. Turn off oven and prop open door with a wooden spoon. Let meringue cool in oven, about 2 hours. Do Ahead: Meringue can be made 1 day ahead. Store tightly wrapped at room temperature.
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Where can I get some? Bring 1 lb. fresh strawberries, hulled, halved, ½ cup (50 g) sugar, 3 Tbsp. fresh lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a large saucepan. Reduce heat and simmer until berries begin to soften, about 5 minutes. Let sauce cool slightly, then transfer to a blender and blend until smooth. Transfer to an airtight container; cover and chill until ready to use. Do Ahead: Sauce can be made 1 day ahead. Keep chilled.
What you’ll need ?
Ingredients
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MERINGUE 6 large egg whites, room temperature
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
1 cup (200 g) sugar
1 Tbsp. sifted cornstarch
1 tsp. fresh lemon juice
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SAUCE 1 lb. fresh strawberries, hulled, halved
½ cup (50 g) sugar
3 Tbsp. fresh lemon juice
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt -
STRAWBERRIES AND ASSEMBLY 1 lb. fresh strawberries, hulled, quartered
1 Tbsp. sugar
½ tsp. finely grated lemon zest
1 tsp. fresh lemon juice
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
¼ tsp. vanilla extract
Preperation
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Step 01 Place a rack in middle of oven; preheat to 275°. Place a sheet of parchment on a 13×9″ rimmed baking sheet. Turn a 10″-diameter bowl over and draw a circle around the border; turn parchment over. Beat 6 large egg whites, room temperature, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in the bowl of a stand mixer fitted with the whisk attachment over low speed until frothy, 2–3 minutes. Increase speed to medium and, with motor running, add 1 cup (200 g) sugar 1 Tbsp. at a time, beating until incorporated after each addition before adding more, about 5 minutes. Increase speed to high and add 1 Tbsp. sifted cornstarch and 1 tsp. fresh lemon juice and beat until sugar is dissolved, stiff peaks form, and meringue is glossy, 3–4 minutes. (Rub a little meringue between your fingers; if you feel sugar granules, keep beating until dissolved.)
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Step 02 Spread meringue out inside circle on prepared baking sheet, swirling to create a depression in the center to hold the berries, to make a 10″ round about 1″ thick in the center and 3″ thick at the edges.
-
Step 03 Reduce oven heat to 200°. Bake meringue until firm to the touch, about 3 hours. Turn off oven and prop open door with a wooden spoon. Let meringue cool in oven, about 2 hours. Do Ahead: Meringue can be made 1 day ahead. Store tightly wrapped at room temperature.
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Step 04 Bring 1 lb. fresh strawberries, hulled, halved, ½ cup (50 g) sugar, 3 Tbsp. fresh lemon juice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a large saucepan. Reduce heat and simmer until berries begin to soften, about 5 minutes. Let sauce cool slightly, then transfer to a blender and blend until smooth. Transfer to an airtight container; cover and chill until ready to use. Do Ahead: Sauce can be made 1 day ahead. Keep chilled.
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Step 05 Toss 1 lb. fresh strawberries, hulled, quartered, 1 Tbsp. sugar, ½ tsp. finely grated lemon zest, 1 tsp. fresh lemon juice, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. vanilla extract in a medium bowl. Cover and chill 15 minutes.
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